Southern Tailgating Treats with a Twist

Name: Smoked Salmon–Wrapped Cucumber Skewers with Olives, Basil & Capers
Ingredients: 1 English cucumber (seedless, long, thin-skinned); 8 oz smoked salmon, thinly sliced; 24 small olives (Castelvetrano or Kalamata); 24 fresh basil leaves, small to medium size; 2 Tbsp capers, rinsed and drained; 2 Tbsp extra virgin olive oil; 1 tsp lemon zest; Freshly ground black pepper, to taste; Toothpicks or 4-inch skewers

Get ready to upgrade your game day spread! In this fun, flavor-packed cooking class, we’re diving into Southern tailgate classics—reimagined with creative twists and gourmet flair. From elevated finger foods to bold dips and bites that bring the heat, you’ll learn how to impress the crowd no matter who you're rooting for.

Whether you're cooking for a backyard watch party or prepping for a stadium feast, these dishes are designed to travel well, taste great, and steal the show.

Smoked Salmon–Wrapped Cucumber Skewers with Olives, Basil & Capers

Chef Wes Kent

The perfect mixture of easy and elegant.

Ingredients

1 English cucumber (seedless, long, thin-skinned)
8 oz smoked salmon, thinly sliced
24 small olives (Castelvetrano or Kalamata)
24 fresh basil leaves, small to medium size
2 Tbsp capers, rinsed and drained
2 Tbsp extra virgin olive oil
1 tsp lemon zest
Freshly ground black pepper, to taste
Toothpicks or 4-inch skewers

Directions

Prep the Cucumber

Wash and trim ends of cucumber.
Using a mandoline or vegetable peeler, slice lengthwise into thin ribbons (about 1/16" thick).
Pat dry with a paper towel to reduce moisture.

Wrap with Salmon

Cut smoked salmon into strips roughly the same width as the cucumber ribbons.
Lay one salmon strip on top of a cucumber ribbon.
Roll gently into a spiral, keeping it snug but not too tight.

Assemble the Skewers

Thread onto a toothpick/skewer in this order: 1 olive, 1 cucumber-salmon roll, 1 basil leaf (folded if large), a couple of capers skewered at the end
Repeat until all skewers are assembled.

Dress & Finish

Arrange skewers on a platter.
Drizzle lightly with extra virgin olive oil.
Sprinkle lemon zest and a few cracks of black pepper over the top.

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