smoked salmon roulade 

makes 12

what you need:

12 slices smoked salmon 
12 thin slices cucumber
1/2 cup crème fraîche (or sour cream)
2 tablespoons minced fresh dill
1 tablespoon minced fresh chives
1 tablespoon minced capers, rinsed 
lemon juice (optional)
kosher salt (to taste)

12 small skewers, cocktail toothpicks (or chives)

how to:

• Prepare Ingredients. Trim salmon slices so they are inch in width and 5” long. Lay flat on a cutting board. It is up to you if you want to peel the cucumbers. Use a mandoline to cut thin strips (they should be about 4-4½” in length).  Lay a cucumber strip on top of the salmon strip.

• Make Sauce. In a bowl combine crème fraîche, herbs, and capers. Salt to taste (you may not need any with the capers). Add a thin strip of sauce to each cucumber.

• Roll. Grab the top of the salmon strip with the cucumber edge and roll it toward you, enclosing the other ingredients as you roll. Secure the roll with a skewer or toothpick.

• Serve. Serve cold.