Slice English cucumber into round, bite-sized disks. Whisk Pistachio Oil into cream cheese until combined. Put mix into a pipette bag. Dice smoked salmon into pieces that are of similar size, set aside. Cut green part of scallions into aiguillettes (long thin strips) Top each cucumber slice with a quarter-sized dollop of pistachio cream cheese. Top the cream cheese with a piece of salmon. Top the salmon with a scallion aiguillette and 2 capers. Drizzle with pistachio oil after to finish (optional).
A perfect combination of VOM FASS flavors.
Soda water with a splash of a VOM FASS vinegar is flavorful and refreshing without the all the sugar or artificial sweeteners in regular soft drinks.
This Blueberry Jalapeño Salsa is sure to be the hit at your next event.