Smoked Salmon + Dill Crème Fraîche on Cucumber on Cucumber Rounds

Prep Time 15 mins

Total Time 15 mins

Cooking Method: No Cook

Cuisine: American, Swedish

Courses: Appetizer

Difficulty: Beginner

Servings: 6

Best Season: Suitable throughout the year

Dietary: Cucumbers, Dill, Seafood, Smoked Salmon, Vegetables, Roots + Plant Forward

Description

Here's a light, elegant, and Scandinavian-inspired appetizer recipe for Smoked Salmon with Dill Crème Fraîche on Cucumber Rounds—perfect for a Swede Dish fika table, brunch board, or celebratory starter.

Ingredients

Base

1 large English cucumber (thinly sliced into ¼" rounds)
4 oz 4–6 cold-smoked salmon (thinly sliced)

Dill Crème Fraîche

½ cup crème fraîche (or substitute: sour cream or full-fat Greek yogurt)
1 tbsp fresh dill, finely chopped
1 tsp lemon juice
½ tsp Dijon mustard (optional, for tang)
Salt & black pepper to taste

Garnish (optional)

Lemon zest
Extra dill sprigs
Capers or pickled red onion slices
Everything bagel seasoning (light sprinkle)

Instructions

Make the Dill Crème Fraîche:

1
In a small bowl, stir together crème fraîche, chopped dill, lemon juice, Dijon (if using), salt, and pepper. Taste and adjust seasoning. Chill until ready to use.
2
Prep the Cucumber Rounds:
3
Wash and thinly slice the cucumber into even rounds (about ¼ inch thick). Pat dry with a paper towel to remove excess moisture.

Assemble:

4
On each cucumber slice, dollop a small spoonful of dill crème fraîche. Top with a small fold or curl of smoked salmon.

Garnish & Serve:

5
Finish with lemon zest, a small dill sprig, or a tiny caper for flair. Serve chilled as a light appetizer or brunch bite.

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