My latest cookbook “Luscious, Tender, Juicy” (Countryman Press, 2021) began with one word, one texture, one mouthfeel — moist. My goal was to change the perception of moist from cringeworthy expression to valued culinary term. Think about it. If the food that you eat isn’t crisp, crunchy, gooey, or runny, chances are that it is one thing and one thing only. It is moist. The luscious mashed potatoes served at holidays. The tender fried chicken eaten at a summer picnic. The melt-in-your-mouth tiramisu topping off an evening out. They all possess that same luxurious characteristic that comes from including the proper amount of moisture in a dish.

How to make food luscious, tender, juicy

How do you make food luscious, tender, juicy or, to use that dreaded word, moist? You do it through cooking techniques, temperatures, and times, and moisture-rich ingredients. Because “Luscious, Tender, Juicy” discusses all of this and more, I won’t delve into the tips and tricks here. Instead, I’ll offer a recipe that illustrates how easily you can attain that lovely texture.

Succulent Smoked Salmon Cucumber Rounds bring together velvety smoked salmon, cream cheese, sour cream, cucumbers, and lemon. Together these ingredients create a savory, silken appetizer that offers complex flavors and pleasing texture with each bite. I recently featured smoked salmon cucumber rounds in an easy holiday appetizers class and the results were spectacular! You can see one of the beautiful student creations below.

Succulent Smoked Salmon Cucumber Rounds

From “Luscious, Tender, Juicy” (Countryman Press, 2021)

Makes approximately 36 rounds

Ingredients

2 large, un-waxed cucumbers, washed and dried

8 ounces smoked salmon, divided

1 (8-ounce) container light cream cheese, softened

4 ounces light sour cream

1 small shallot, diced

Grated zest of 1 lemon

Juice of 1/2 lemon, seeds and pulp removed

1/4 teaspoon sea salt

¼ teaspoon white ground pepper

Sprigs of fresh dill, for serving

Directions

Cut off ends of cucumber and slice into 1/2-inch rounds. Using a spoon or your knife, gently remove most of the seeds from each slice, leaving about a third of the center intact. Set the slices aside.

Place half (4-ounces) of the smoked salmon on a cutting board. Using a sharp knife, dice the salmon and place the small pieces into a bowl.

With the same knife, cut the remaining portion of smoked salmon into 1-inch strips. Place them on a platter or other clean, flat surface.

In a medium bowl, using either a heavy spoon or a hand mixer, beat together the cream cheese and sour cream until all lumps are gone. Add the diced salmon, shallots, lemon zest and juice, salt and pepper, stirring until well combined.  

Using a spoon, place equal amounts of filling in the center of each cucumber round. Top the filling with a slice of smoked salmon and sprig of dill. Refrigerate until ready to serve.