Cubes of English cucumber are wrapped in smoked salmon and cream cheese and rolled in freshly chopped dill to make this impressive yet simple appetizer recipe.
1/4 cup whipped cream cheese, softened
salt and freshly ground black pepper
7 ounces smoked salmon, thinly sliced
24 cubes (1/2-inch size) English cucumber
3 tablespoons fresh dill, finely chopped
small cocktail skewers
Season the cream cheese with a light sprinkling of salt and pepper and mix well. Spread the seasoned cream cheese on the slices of smoked salmon and then cut the salmon into 1/2-inch slices.
Wrap a salmon strips around the cucumber cubes, forming a ball about 3/4-inch in size. Place the salmon-wrapped cucumber on parchment or waxed paper and place in the freezer. Freeze until firm.
When ready to serve, thaw the salmon balls until slightly soft (about 10 minutes) then roll each one in chopped dill and insert a skewer in each one to form a lollipop. Place the salmon lollipops on a serving platter and serve immediately.
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