Directions

1.     Brush both sides of smoked salmon with hoisin sauce; cut lengthwise in half, then crosswise into quarters to make 16 pieces.

 

2.     Thread 1 piece each cucumber, pineapple and salmon onto each skewer, repeating cucumber and pineapple once; drizzle with lemon juice.

 

3.     Serve skewers garnished with sesame seeds and/or onions, if desired.