Hot smoked salmon tapas with cucumber, cream cheese and dill
- Using a knife or mandoline, cut each mini cucumber lengthwise into 6 long slices.
- Line up the cucumber slices on a work surface, spread them with cream cheese and then season them with pepper.
- Place a 4 to 5 g piece of hot smoked salmon at the end of each cucumber slice and roll it up.
- Insert a toothpick to hold the roll together.
- Garnish with fresh dill and serve immediately.