Lox with Dilled Mayo Canapes - Easy

The Kosher Linkup Challenge this month is to make anything in mini-size.  My canape contribution happens to start and end as a miniature.  But if anyone says that makes 'em a cheat, simply think of them as mini version of lox and bagels, hold the bagels.

The base of the canapes is (are?) slices of English cucumber.  English cukes are not coated in wax; to extend their shelf life they are wrapped in plastic.  This no peeling makes them very appealing, not only saving you the precious 30 seconds per cuke but almost guaranteeing perfect pleasing circles to build upon with whatever.  Leftovers, if any, can simply get tossed in a salad.

Regular lox is very salty; cut the lox in very narrow widths to cut the salt.  If you use nova, be more generous in each serving.

You can make these canapes up to one half hour before serving, but that's just to prevent the mayo from spreading over the cuke rounds (like you might have noticed in the photo above ... that's what I get for spending way too much time setting up the shot).  The spread doesn't affect the taste, just how the presentation.  They really look a lot cuter with the lox cradled in a cushiony pillow, rather than the fitted sheet you see here.

Lox with  Dilled Mayo Canapes - Easy
May be made up to 1/2 hour ahead for best presentation
Yield: 2-3 dozen, depending upon how thinly you cut the lox

1 English cucumber
1 (4 oz.) package lox, regular or nova
1/2 cup Israeli Dill Sauce, made from scratch or store-bought mayo, chilled overnight
fresh dill fronds, 1/2 to 1 inch in length, for garnish

Unwrap English cucumber, but don't peel.  Slice into 1/4-inch rounds.

Cut lox into pieces 1/4 to 1/2 inch in width and 1 inch or so in length.

Place a quarter-teaspoon of dilled mayonnaise on each cucumber slice.  Top with a lox piece, curling the ends under, if necessary to fit, and a dill frond.

If not serving immediately, place in fridge until ready to serve.