Ingredients:

  • 8 slices Pumpernickel bread
  • 1 large English Cucumber
  • 8 oz full-fat cream cheese, softened
  • 1 tbsp fresh dill, finely minced
  • 1 tsp lemon zest, freshly grated
  • 0.5 tsp cracked black pepper
  • 6 oz cold-smoked salmon
  • 2 tbsp small non-pareil capers, drained
  • 1 bunch fresh chives, cut into 1-inch batons

Instructions:

  1. Toast the pumpernickel. Lay the 8 slices on a baking sheet and bake at 175°C (350°F) for about 5 minutes until the surface feels dry and slightly rough. Note: This prevents the bread from absorbing moisture from the toppings later.
  2. Cut the shapes. Use your heart cutter or a sharp knife to create 24 bases from the toasted bread.
  3. Whip the cream cheese. Place the 8 oz of softened cheese in a bowl and beat on medium high for 2 minutes until it looks fluffy and pale.
  4. Incorporate the aromatics. Fold in the 1 tbsp minced dill, 1 tsp lemon zest, and 0.5 tsp cracked black pepper. Mix until the herbs are evenly speckled throughout.
  5. Prep the cucumbers. Slice the English cucumber into 24 rounds. Pat each side with a paper towel until no visible moisture remains.
  6. Layer the base. Spread a tiny 'glue' dot of cream cheese on the bread, then press the cucumber round on top. Note: The cheese acts as an adhesive so the cucumber doesn't slide off.
  7. Pipe the mousse. Top each cucumber with a generous swirl of the lemon dill cream cheese. The dollop should be about the size of a large cherry.
  8. Drape the salmon. Tear the 6 oz of smoked salmon into 24 strips. Fold each strip into a 'ribbon' and nestle it into the cream cheese.
  9. Garnish and finish. Press 2-3 capers into the cheese and top with two 1 inch chive batons.
  10. Chill briefly. Let the finished bites sit in the fridge for 10 minutes until the cream cheese has set firmly.