8 ounces hot-smoked salmon, skin removed (sold at fish markets and some specialty shops)
1 tablespoon minced scallions
2 tablespoons minced dill
1 tablespoon lemon juice
3 tablespoons Dijon mustard
1 tablespoon extra virgin olive oil
Salt and freshly ground black pepper
16 small dinner rolls, preferably potato rolls
16 thin slices peeled cucumber
In a bowl, coarsely shred salmon. Fold in scallions, dill, lemon juice, mustard and olive oil. Season with salt and pepper.
Split rolls in half and lightly toast cut sides. Divide salmon mixture among roll bottoms, top each with a cucumber slice, cover with tops of rolls, and secure each with a toothpick. Serve.