smoked salmon on cucumber rounds


Categories: Appetizers, Posted by Sandy Bergsten - Comments (0)

Ingredients:

1 English cucumber

4 oz high quality sliced smoked salmon

3 T whipped cream cheese

1 T finely chopped red onion

1 tsp chopped fresh dill plus sprigs for garnish

freshly ground pepper

 

Directions:

With a single zester, lengthwise trim off four equal ribbons.

Cut the cucumber into 1/8 inch rounds. Place the cucumber rounds on a double ply of paper towel, cover with another double ply of paper towel and press gently to release some of the cucumber liquid (the cucumber rounds can be cut earlier in the day and placed in a Ziploc bag with the paper towel)

Combine the whipped cream cheese, finely chopped red onion, and chopped fresh dill. Season with freshly ground pepper. (This mixture can be made earlier in the day, cover and refrigerate. The mixture can also be put into a quart size Ziploc bag. To use just snip a corner and pipe like a pastry bag)

Separate the slices of smoked salmon and cut into ½ ribbons that are about 1 ½ inches long. Roll a salmon ribbon into a rosette. (The salmon rosettes can be a couple hours ahead of time. Cover with a damp piece of paper towel and then with plastic wrap and refrigerate)

(The dill sprigs can be separated ahead of time. Place in a ramekin and cover with plastic wrap)

To assemble- place a dap of cream cheese mixture in the center of a cucumber round.

Place a salmon rosette on top the cream cheese on the cucumber. Garnish with a small sprig of fresh dill. (These should be assembled within an hour of serving)

 

Makes approximately 24

 

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