Smoked Salmon and Cucumber Appetizer

This delicious appetizer combines smoked salmon, Boursin cheese, cucumber, dill, and roasted cherry tomatoes. It’s perfect to serve at parties and can easily be altered for vegetarians and vegans. I especially like to have it on New Year’s Eve for a light and fresh option after some overindulging in December. If you don’t know everyone’s dietary needs, you can do a variety. I made one plate with salmon and regular Boursin and put tomatoes on most of them but not all. Then I also made one plate vegan where I used vegan Boursin and topped with tomato and dill. All versions are equally delicious and are sure to be crowd pleasers.

Ingredients

1 pint cherry tomatoes

olive oil to drizzle

salt and pepper

1 English cucumber

1 package Boursin cheese/vegan Boursin (I recommend Shallot and Chive or Garlic and Fine Herbs)

3oz package smoked salmon, torn in bite size pieces

a few sprigs fresh dill

Directions

Preheat oven to 400 degrees. Line a baking sheet with parchment paper and add tomatoes. Toss with a drizzle of olive oil and sprinkle of salt and pepper. Bake 25 minutes, they will be slightly burst. Let cool.

Slice the English cucumber in ½ inch slices. Spread each slice with a teaspoon of Boursin. Top with a piece of the salmon, then a tomato, and a sprig of fresh dill. As mentioned above, to make the vegan version spread vegan Boursin on the cucumber slices and top with a tomato and fresh dill.

Makes about 20 cucumber slices. Add in another cucumber if you want more, there will be leftover cheese, salmon, tomatoes and dill.