- Herbed Cream Cheese (adapted from the Crispy Cook)
- 2 packages cream cheese (room temperature)
- 1 stick unsalted butter (room temperature)
- 1/4 cup EACH finely chopped basil, chives and dill
- 2 cloves garlic minced or put through a garlic press
- 4 ounces pancetta, small dice
- 4 ounce package of smoked salmon, torn/cut into bite sized pieces
- 2 English (seedless) cucumbers cut into 1/8-1/4" thick slices
Several hours ahead of time, combine cream cheese and butter in a mixer until well blended. Add herbs and garlic, and mix until well combined and herbs are evenly distributed. Add a splash of milk or white wine if the mixture is too stiff. Refrigerate to allow flavors to combine for about 4 hours, or overnight. Remove mixture from the refrigerator about 20 minutes before assembling the remainder of the dish - place in a piping bag with a large star tip.
Cook your diced pancetta in a skillet over medium heat until golden and well rendered. Set aside to cool.
Lay your cucumber slices on your chosen serving platter. Pipe a small dab of cream cheese mixture on each slice, top with salmon.
Pipe a decorative swirl of additional cream cheese and place 1-2 cubes of pancetta on top. Serve immediately.