Smoked Salmon with Cucumbers, Cream Cheese, Capers and Onions

pre-sliced Nova Scotia smoked salmon, allowing 1 ½ ounces per person
red onion, finely diced
small capers
1 whole cucumber, unpeeled
¾ cup cream cheese
2 tablespoons goat cheese
½ tablespoon fresh rosemary, finely chopped
bite-sized water crackers

Dip a kitchen towel in warm water and wipe the cucumber thoroughly to remove any wax from the skin. Using the rounded tip of a potato peeler, score the skin of the cucumber vertically 5 times, rotating the cucumber as you proceed, leaving strip of cucumber skin in between each scoring. Then, slice the cucumber in 1/16-inch slices.

Mix together the rosemary with the cream and goat cheeses and spoon into a pastry bag that has a “star” tip. Squeeze a dollop of the cheese mixture onto each cucumber slice.

Onto each serving plate, place several cheese-topped cucumber slices, a few crackers, a tablespoon of red onion, a tablespoon of capers, and 1 ½ ounches of sliced smoked salmon..

To assemble:

On top of half of the cucumber slices, place a slice of smoked salmon, roll up, and cut into thirds. Then, open out the cucumber-cream cheese-smoked salmon roll and sprinkle with onions and capers. On top of the remaining cheese-topped cucumber slices, place a cracker.

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