Smoked Salmon and Dill Creme Fraeche on Cucumber

J Vineyards & Winery has been at the forefront of the wine and food experience since our first tasting program launched in 1999. All of the recipes have been created by our J Culinary Team to pair perfectly with our exceptional portfolio of varietal and sparkling wines.


½ cup creme fraeche
1 tablespoon fresh dill, minced
1 tablespoon fresh lemon juice
pinch kosher salt
2 pounds smoked salmon, sliced thinly
and cut into
½ x 3 inch strips
2 oz red tobikko caviar*
2 European cucumber, skin on, cut to ¼ inch thick slices


For assembly, dot each slice of cucumber with a spoonful of dill creme fraeche. Fold or twist a strip of salmon and place it on top of the creme fraeche. Garnish with red tobikko caviar and a small sprig of fresh dill.

* Tobikko (flying fish roe) can be purchased at most gourmet shops that sell caviar - or on the internet.


Suggested Pairing: