Place slices of smoked salmon on a piece of plastic film wrap. Spread the Boursin cheese evenly on top. Roll up and wrap in plastic. Place in the freezer to firm up for slicing for about two hours.
Step 2
Place the frozen bistros on a parchment lined baking tray and thaw for 20 minutes. Cut in 1/2’s and space 2 inches apart. Then thaw for an additional 20 minutes. Bake at 350°F for 12-15 minutes until golden brown. Cool completely.
Step 3
Remove the smoked salmon roulade from the freezer. Using a sharp knife, slice into 1/2-inch slices. Arrange the cucumber slices and salmon roulade on top of each portion of the bistro. Garnish with fresh dill and capers and finish with fresh ground black pepper.
