Smoked Salmon with Creamy Cucumbers

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  • Level: Easy
  • Total: 15 min
  • Active: 10 min
  • Yield: 4 to 6 servings
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1 English cucumber

Kosher salt

2 tablespoons sour cream 

2 tablespoons chopped fresh dill 

8 ounces smoked Irish salmon 

Toasted pumpernickel bread, for serving


Special equipment:
a mandoline
  1. Thinly slice the cucumber on a mandoline and place in a colander over a bowl. Season with 1/2 teaspoon salt and allow the cucumbers to sit for 5 minutes. Squeeze out the excess water and place the cucumbers in a clean medium bowl. Add the sour cream, dill and 1/4 teaspoon salt and stir with a rubber spatula to combine.
  2. Lay the smoked salmon on one half of a platter lightly, so there is movement to the plate, leaving open the other half of the platter. Pile the cucumber mixture on a quarter of the platter or spoon into a bowl that fits on the platter. Serve the toasted pumpernickel bread on the other quarter of the platter.