This is a lovely light appetizer and feeds about 10 people.
Small pieces of smoked trout can also be substituted for the smoked salmon.
These can also be assembled and chilled in an airtight container 1 day ahead of time
4 oz smoked salmon, cut into 2-inch strips
2 tbsp chopped fresh dill
24 small fresh dill sprigs
1 tsp lemon zest
1/2 tsp fresh lemon juice, plus a little more for sprinkling when serving
2x packets of Boursin cheese, at room temp (softened, so it’s easy to mix)
1/4 teaspoon ground black pepper
2 large English cucumbers, sliced about 3/4-inch thick to make 24 slices
Trim the ends of the cucumbers and cut crosswise into 24 (3/4 inch thick) rounds. Scoop a 1/2 inch-deep depression from one side of each round with a small melon baller, forming little cups. Be careful you don’t scoop right through!
Drain the cucumber rounds, cup-sides down, on paper towels for 15 – 30 minutes
Beat the Boursin cheese, chopped dill, lemon zest, lemon juice and black pepper together in a bowl.
Spoon 1/2 tsp cheese mixture into each cucumber cup
Top each cup with 1x salmon strip, curled around, then top with 1 dill sprig.