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Smoked Salmon Bites

Smoked salmon with horseradish cream on cucumber rounds.
Prep Time10 minutes
Total Time10 minutes
Keyword: appetizers, gluten-free, seafood
Servings: 8

Ingredients

For the creme fraiche:

  • 1 cup heavy whipping cream
  • ¼ cup hot cream horseradish
  • 2 tablespoons sour cream, Greek yogurt or buttermilk
  • 1 tablespoon fresh dill, minced

Other components:

  • 8 oz smoked salmon
  • 1 cucumber, mandollined or sliced into ⅛-inch rounds

Instructions

  • Combine the whipping cream, horseradish and buttermilk in a small bowl, mixing well. (You can also use a mason jar, shaking instead of stirring.)
  • Let sit out uncovered (or covered with cheesecloth at room temperature for 8-24 hours, or until thick.
  • Once thick, mix in dill and store in fridge until ready to use. Try to avoid stirring more than necessary.
  • Break up salmon and assemble on cucumber slices, along with a dollop of creme. Salt and pepper if desired.