Smoked Salmon with Cucumber Shot Glasses

Serve them with honey mustard dill sauce or lime dill yogurt dressing.

Serve them with honey mustard dill sauce or lime dill yogurt dressing.

A super festive note to end this first week of 2016! 

We love smoked salmon and it is a staple of our appetizer offerings at any occasion. We like it with melon, or on top of a cracker with capers and lemon juice. We also serve it on top of a Persian cucumber slice, wrapped around a slice of avocado or thin cucumber cube with honey mustard dressing. But for an extra festive note, we reach for our shot glasses: alternately layer cucumber and smoked salmon cubes, and top it all off with a dill dressing and a sprig of fresh dill. To save time, you can even prepare all ingredients a day ahead! 


Servings:     Makes 20 appetizers        

Ready:

  • 2 Persian cucumbers
  • 4 oz smoked salmon
  • a few sprigs fresh dill for garnish
  • 20 shot glasses

        Yogurt Dill Dressing:

  • 1/2 cup Greek yogurt
  • 1/2 tablespoon lime juice
  • zest of 1/2 lime
  • a few sprigs fresh dill leaves
  • salt and pepper to taste
  • optional:  - 1 tablespoon capers, rinsed and drained- 1 teaspoon honey

        Honey Mustard Dressing:

  • 1 tablespoon Dijon mustard
  • 1 tablespoon honey
  • 1 tablespoon lemon juice
  • a few sprigs fresh dill leaves 
  • 1/4 cup extra virgin olive oil
  • salt and pepper to taste
We posted the recipe for our Caprese skewers (in picture above) last week under "appetizers" (recipe here) But we also served a few 'ready to go' items like herring in white wine sauce and a medley of Greek olives.

We posted the recipe for our Caprese skewers (in picture above) last week under "appetizers" (recipe here) But we also served a few 'ready to go' items like herring in white wine sauce and a medley of Greek olives.

Set? Go!

  • Rinse cucumbers and cut in half lengthwise. (No need to peel if organic)
  • Remove the seeds with a grapefruit spoon.
  • Slice in half crosswise and then into very thin strips lengthwise. Mince cucumber by chopping strips very finely crosswise. Or chop them any way you like.
  • Transfer minced cucumber into an airtight container lined with a paper towel and cover with another paper towel. Close container and keep refrigerated for a few hours or overnight until ready to use.
  • Slice smoked salmon into thin strips, about 1/8 to 1/4 inch, and chop strips into small 1/4-inch cubes. 
  • A few hours before serving, cover the bottom of every shot glass with a layer of cucumber cubes, using a small spoon or fork. Follow with a layer of chopped smoked salmon, another layer of cucumber and finish with a layer of salmon.
  • Rinse dill, pat dry with a towel, and cut into small sprigs.
  • Drop a spoonful of your chosen dressing on top of the salmon and finish with a mini sprig of dill.

       Yogurt Dill Dressing: 

  • Rinse dill, pat dry, and mince. 
  • Rinse, drain and finely chop capers, if using.
  • Combine yogurt, lime zest and juice, fresh dill, salt and pepper. Taste dressing to see if it needs more of any ingredient. If you add capers, add them before tasting the dressing.
  • If you like a little sweetness, you can add 1 teaspoon of honey when combining all ingredients. 

       Honey Mustard Dressing:

  • Whisk together mustard, honey, and lemon juice until combined. Add minced dill leaves and slowly add e.v.o.o.; season with salt and pepper. Taste the dressing to see if it is to your liking and add more of any ingredient to your own taste.
Like this recipe? Feel free to let us know what other recipes you are interested in by sending us your comments in the box below.

Tips:

  • It is best to rinse dill for garnish shortly before serving. Do not refrigerate because the dill will lose its crispness. 
  • I prefer to use Persian cucumbers; they are sweeter than regular ones and also have fewer and certainly smaller seeds. 
  • I like to use a grapefruit spoon to deseed the cucumbers because the serrated edges make it really easy. 
  • You can prepare the dressings a few days ahead and chop the smoked salmon and cucumbers the day before.
  • Chopping the cucumbers the day before and storing between paper towels helps to drain the liquid and will result in crisp cucumber pieces.
Posted on January 6, 2016 and filed under RECIPES.