Ingredients
1 lb salmon fillet
1 Tbsp Buona Cucina Lemon Infused Oil
Salt and pepper, to taste
1 English cucumber, sliced into rounds
4 oz cream cheese, softened
1 Tbsp milk or heavy cream
Fresh dill, chopped
Buona Cucina Hot Honey Specialty Vinegar
Directions
Preheat oven to 400°F.
Place salmon on a baking sheet. Drizzle with Buona Cucina Lemon Infused Oil and season with salt and pepper.
Bake for 10–12 minutes, or until the salmon flakes easily with a fork.
While the salmon bakes, make the cream cheese spread. Add softened cream cheese and milk (or heavy cream) to a bowl. Using a hand mixer, whisk, or fork, whip until smooth, light, and fluffy.
Once the salmon is cooked, let it cool slightly and break it into bite-sized pieces.
Spread a generous layer of whipped cream cheese onto each cucumber slice.
Top with flaked salmon.
Drizzle with Buona Cucina Hot Honey Specialty Vinegar and garnish with fresh dill.
Serve immediately and enjoy!
Recipe by Chef Lisa Heidelberg