easy as 1-2-3

Sometimes you need a sensational appetizer that literally comes together in the count of three. On Wednesday night I’m teaching a cooking class at Dorothy Lane Market’s Culinary Center. When I was putting the lineup of recipes together it seemed like we might need a little something to kick things off.

The evening is going to feature grilled flank steak and tons of farm fresh sides. So I wanted a super easy starter that would complement the main menu. Perhaps a little surf to balance the turf.

You’ll be amazed at the ease and “wow” of these Persian cucumbers with smoked trout.

Persian cucumbers are small sweet cucumbers about 4 to 6 inches in length that have a thin and delicate skin that never need peeling.

If your local grocery doesn’t carry them. Pick some up on your next trip to Trader Joe’s.

Slice the cucumbers into ¼ inch rounds.

Layer on paper towel, cover with another sheet of paper towel to absorb excess moisture. The cucumbers can be sliced hours ahead of time, wrap the rounds and paper towel in plastic wrap and store in the refrigerator.

Next you’ll need a smoked trout filet. Dorothy Lane Market carries outstanding ones in their fresh fish department, but you can also find many good packaged ones at your grocery store next to the smoked salmon.

Remove the skin from trout and discard. With a paring knife scrape off any of the dark flesh on the underside and discard.

Flake the trout into very small pieces. This also can be done several hours ahead of time. Place in an airtight container and refrigerate.

Now for what holds it all together- Boursin cheese. This 1960’s throwback really pulls it all together.

To assemble spread dollop of Boursin cheese on each cucumber slice.

Top with the flaked salmon, pressing lightly to adhere.

If not serving right away top the canapes with a barely damp paper towel.

Then cover in plastic wrap and refrigerate for up to an hour.

Be forewarned, once your guests have a bite, they will disappear before you can count to three.