Begin by washing the English cucumbers thoroughly. Slice them into rounds that are about ½ inch thick. Since the skin of English cucumbers is thinner and less bitter than regular cucumbers, you can leave the skin on for added texture and flavor.
In a mixing bowl, combine the softened cream cheese, chopped fresh dill, kosher salt, freshly ground black pepper, and horseradish (if using). Use a whisk or a spoon to blend everything together until it’s smooth and creamy. Adjust the seasoning to your taste.
Take a cucumber slice and spread a generous dollop of the cream cheese mixture on top. Place a piece of smoked salmon over the cream cheese. If you want to add a touch of elegance, you can fold the salmon to create a beautiful presentation. Repeat this process until all cucumber slices are topped with cream cheese and salmon.
Once all your cucumber rounds are assembled, garnish them with additional fresh dill for a pop of color and flavor. If using toothpicks, secure each piece with one for easy handling. Arrange the completed Smoked Salmon Appetizer on a serving platter and enjoy!
