Prepare these appetizers within an hour of serving. The salmon spread can be prepared a few days in advance, but the cucumbers get weepy and floppy if they are cut too early. If you do cut them ahead of time, be sure they are kept refrigerated until the last minute. Be sure to use the hothouse cucumbers for this dish and do not slice them too thickly. Aim for about 3/8 of an inch. If you use too much cucumber or the standard market cucumbers, the cucumber flavor can start to overwhelm the delicate nature of the smoked fish.
Use two spoons or your fingers to mound about a teaspoon or two of the salmon mixture onto the cucumber slice. Add a small bit of green herb to the top. I used curly parsley as it does not have an overwhelming flavor of its own in such a small piece. Lastly, and this part is optional, I ground a little Salish Smoked Salt to finish it off. Looks good and adds a small burst of smokey salt when you first put the round in your mouth.
These little appetizers are so gorgeous and the contrast of the fresh, crisp cucumber with the smooth, smokey taste of the salmon makes for a dish sure to wow your guests. I highly recommend them!