Featured Ingredient: Nancy’s Natural Cultured Sour Cream
- 1 English Cucumber
- 6 oz. Smoked Salmon, sliced
- 4 oz. Nancy’s Sour Cream
- 2 tablespoons Capers, rinsed and drained
- 1 tablespoon Fresh Dill, finely chopped plus more for garnish
- Sea Salt Flakes
In a small bowl, whisk together the sour cream and dill. Chill for 2-4 hours or overnight to allow flavor to incorporate.
Slice the cucumber into ½ inch rounds and assemble on a serving platter. Top each cucumber round with one slice of smoked salmon, a sprinkling of sea salt, a dollop of dilled sour cream and capers. Finish with a sprig of dill.