Gorgeous, bite-sized, flavorful and refined. Let Smoked Salmon Canapés be the star of your next soirée. I promise, they won't disappoint.
Slice the mini cucumbers into evenly-sized discs. Set on a platter, evenly spaced.
Next cut the smoked salmon filets into small, evently-sized triangles or squares. Roll/fold and place on the cucumber slices tip-side down so the salmon stays rolled/folded. You want the salmon to be slightly smaller than the cucumber once placed on the cucumber.
Combine lemon juice and mayonnaise in a small bowl. Place in a piping bag fitted with a round size 1 or 2 tip. Gently and carefully pipe a small dot of lemon/mayo mix on top of each canapé.
Finally, garnish each canapé with a small sprig of dill. Be patient with this part, and it may require some tweezers.
Serve immediately, or store plated in the fridge for up to one hour.