1. In a small bowl, combine:

   • Crème fraîche

   • Finely chopped dill

   • Lemon zest and juice

   • Dijon mustard (if using)

2. Stir until smooth and well mixed.

3. Season with salt and pepper to taste.

4. For best flavor, chill for 10–15 minutes to let the herbs infuse (optional but recommended).

1. Wash and dry the cucumber.

2. Using a sharp knife or mandoline, cut into ¼-inch thick rounds.

3. Optional: Lightly sprinkle with sea salt, then pat dry with paper towels. This removes excess moisture for a better base.

1. Take one slice of smoked salmon and roll it loosely into a spiral, pinching the base to create a flower shape.

   • If the slices are long, cut them in half before rolling.

   • Don’t worry about perfection — the folds mimic rose petals.

2. Repeat with all remaining salmon slices to form 20 mini rosettes.

1. Arrange cucumber rounds on a serving platter.

2. Spoon about ½ to ¾ teaspoon of dill crème fraîche onto each cucumber slice.

3. Top with a smoked salmon rosette.

4. Garnish each with a tiny dill sprig or a sliver of lemon zest for a visual pop.

Cover and refrigerate for up to 1 hour if making ahead. Just bring to room temperature for 5 minutes before serving to soften the salmon slightly.

• Add capers, finely chopped, to the crème fraîche or sprinkle over the top

• Swap dill for chives or tarragon for a twist

• Pipe the crème fraîche for a neater look using a small star tip

• Wine: Dry sparkling wine (like Champagne or Cava), Sauvignon Blanc, or dry Riesling

• Cocktail: Classic gin martini or cucumber gin fizz

• Non-Alcoholic: Sparkling water with cucumber and mint or a virgin basil tonic