Ree Drummond loves a good appetizer, and so do we! These fresh, crunchy cucumber bites with smoked salmon are perfect for those wanting a lighter meal during warmer weather, but also make for great appetizers to elevate any party. Did we mention they also make an eye-catching display?
Related: Zucchini Roll-Ups
Watch The Pioneer Woman Saturdays at 12 p.m. and stream your favourite Food Network Canada shows anytime, live or on demand on STACKTV and the Global TV App. Visit the Where to Watch page for more information.
ingredients
directions
In a small bowl, mix together the sesame seeds, poppy seeds, onion flakes, garlic flakes, black pepper and ½ teaspoon sea salt; set aside.
In a separate bowl, mix together the sour cream, minced dill, lemon zest and remaining 1 teaspoon sea salt; set aside.
With a peeler, stripe the cucumber, running the peeler from one tip to the other, leaving a small strip of skin in between each peel. Using a mandoline or knife, slice the cucumber on the bias into ¼-inch slices. Slice the salmon into 2-inch strips.
Lay out the cucumber slices on a platter. Place about ½ teaspoon of the sour cream mixture on each cucumber. Ripple or fold the strips of smoked salmon and place on top of the sour cream mixture. Garnish with dill sprigs and sprinkle with the seasoning mix before serving.