Cucumber & Smoked Salmon Rolls

This simple, make-ahead amuse bouche pairs well with any Summer drink you can imagine. Typically, when C. and I make this, we garnish the plate with cherry tomatoes and mint leaves. Tonight, we just stacked the rolls high and had them as a light supper.

Cucumber & Smoked Salmon Rolls

3 oz. chevre, at room temperature
1 tsp olive oil
some thyme leaves (dried or fresh)
salt
white pepper, ground
2 lebanese cucumbers, cut into 1/8" slices lengthwise
smoked salmon slices
toothpicks
cherry tomatoes and mint sprigs, for garnish

In a small bowl, mix the chevre and oil, together. Add a drop of water if necessary to loosen it into a spreadable consistency. Season to taste with the thyme leaves, the salt, and the pepper.

To assemble, take one strip of cucumber, and spread with a small amount of cheese. Trim the salmon to the same width as the cucumber. Place on the cucumber-cheese strip and roll up tightly. Secure with a toothpick.

Repeat with all remaining ingredients. Usually the salmon runs out first because the chef snacks on the off-cuts while rolling these. Serve with cherry tomatoes and mint leaves scattered around.