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SUMMER APPETIZER

Kitchen at The Ranch

Hot Smoked Sockeye Salmon on Cucumber Coins with Lemon Crème and Dill Fronds
Serves 4-6

Paired with 2015 Jamieson Ranch Vineyards Napa Valley Silver Spur Sauvignon Blanc

ENGLISH CUCUMBERS
1 Large English Cucumber

Peel the cucumber and slice into rings approximately 1/4” thick. Set aside.

LEMON CRÈME
3 Tbsp. Kefir Cheese
Zest of 1 Meyer Lemon
Juice of 1/2 a Meyer Lemon
1/4 tsp. – 1/2 tsp. Chopped fresh Dill
1/4 tsp. Ground Cumin
1/4 tsp. Course Kosher Salt
1/4 tsp. Finely Ground Black Cracked Pepper

Place in a small glass bowl and mix all together until smooth, while maintaining a slightly thick consistency. Chill in refrigerator until ready to assemble. Place atop cucumber coins.

SMOKED SALMON
1 – 4 oz. Package of Hot Smoked Sockeye Salmon

Remove skin, and cut into small bite-sized pieces place atop the crème and dill fronds on the cucumber coins. Place finished appetizers on a chilled serving dish or platter.

GARNISH
Juice the lemons into a small glass bowl, add Tbsp. Lemon Olive Oil and freshly ground cracked black pepper. Whisk together and set aside.

COOKING TIP
Pinch small portions of the Dill fronds and place atop the lemon crème.

SHOPPING LIST
1 – 4 oz. package of Hot Smoked Sockeye Salmon
1 Large English Cucumber**
1 Bunch Fresh Dill
3 Tbsp. Kefir Cheese *** (such as Mediterranean Labne Kefir Cheese)
1 Meyer Lemon
1/4 tsp. Ground Cumin
1/4 tsp. Course Kosher Salt
1/4 tsp. Finley Ground Black Cracked Pepper (such as Tellicherry peppercorns)

PREPARATION TIP
** You can substitute Green Cucumber for the English Cucumber.
***You can substitute Sour Cream for the Kefir Cheese. If you have leftover Lemon Crème enjoy on grilled Crab or Salmon cakes.

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