We’re Cooking: A Simple Appetizer for Spring – Smoked Salmon and Cucumber


moetHappy Spring! Like so many around the country, we are thrilled the seasons have changed from winter to this beautiful time of year.  Nothing is quite as spectacular as springtime in Dallas. Trees are budding, bluebonnets are springing to life, baby birds are hatching, and Yoda has an extra spring in his tail wagging step as we walk up and down Swiss Avenue in the sunshine.  It is also the time of year that you really think about healthy eating, preparing for the summer swimsuit season, re-energizing New Year’s resolutions that just couldn’t take hold when you were bundled up in sweaters and blankets. I love spring. This tasty bite is quick, fresh and satisfying, while also being good for you. Serve with a glass of Champagne, like a 2006 Moet & Chandon Grande Vintage Brut, and celebrate the changing of the season.


Smoked Salmon and Cucumber
1 English cucumber, sliced on the diagonal in 1/2 rounds
4 ounces smoked salmon, lox style and cut into 4 inch strips
2 ounces goat cheese, softened
Zest of 1 lemon + 1 teaspoon lemon juice
1 teaspoon fresh dill, chopped + more for garnish
2 tablespoons capers, drained and rinsed
Salt and pepper
Olive oil, optional

In a small bowl mix the goat cheese, lemon juice and zest, dill and a pinch of salt and pepper together. Set aside. Lay the slices of cucumber on a platter. Spread 1/4 ounce of the goat cheese across the cucumber. Top with a slice of smoked salmon, folding over in half on the cucumber slice for a pretty presentation. Pour the capers on to a cutting board and using the side of a kitchen knife carefully smash the capers. Sprinkle a few on top of the salmon, making sure to cover the whole platter. Sprinkle with a touch of salt and pepper. Drizzle with very fresh olive oil if you like and fresh dill, serve with Champagne.