I N G R E D I E N T S

• 4 Persian or Kirby cucumbers, peeled

• 680 -700gm of Queen Harbour Cold Smoked Salmon

• 1 cup cream cheese

• ¼ cup capers, drained

• 1 tablespoon lemon juice

• 1 Vidalia onion, thinly sliced

• 16 grape tomatoes, halved

• 2 lemons, cut into wedges

• Flatbreads (optional)

D I R E C T I O N S

1. Slice cucumbers lengthwise into 4 sticks each, so that you have 16 sticks total.

2. On a flat work surface, place 1 piece of salmon horizontally.

3. In a small bowl, mix together cream cheese, capers, and lemon juice.

4. Spoon 1 tablespoon of cream cheese mixture onto 1 end of salmon slice. Place 1 cucumber stick on top of the cream cheese lengthwise, using the cheese to secure it.

5. Roll the salmon around the cucumber and cream cheese like a jelly roll. Salmon should create a wide belt around the middle of the cucumber stick.

6. Repeat the previous two steps with the remaining ingredients.

7. Arrange sliced onions around the edge of a platter with rolls in the center; scatter grape tomatoes over and around rolls as a garnish and add a few lemon wedges for squeezing over salmon.

8. Serve flatbreads in a basket if desired.

T I P:

Have fun with appetizer presentation. It’s a chance to use your creativity, even a touch of whimsy, to put a twist on this smoked salmon opener. To make it really festive, use the green part of a scallion, tied as a bow, to secure each salmon roll.