Smoked Salmon Cucumber Rounds

Menu Part


6 ounces Smoked Salmon
3 each English Cucumbers
6 ounces Sour Cream
1 ounce Fresh Dill


  1. Cut ends off the cucumber with a chef’s knife.
  2. Evenly cut rounds with chef’s knife 1/8” thick or on a mandolin (preferred).
  3. Open the Smoked Salmon pack and place onto a plate draining any water.
  4. Divide the Smoked Salmon evenly amongst the cucumber rounds.
  5. Place a dollop of sour cream on top of the smoked salmon.
  6. Garnish with a dill sprig and serve.

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