persian cucumbers with smoked trout

Categories: Appetizers, Posted by Sandy Bergsten


2 Persian cucumbers

1 smoked trout fillet

2-3 ounces Boursin cheese



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.)

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 airtight container and refrigerate.)

To assemble spread dollop of Boursin cheese on each cucumber slice, top with the flaked salmon, pressing lightly to adhere.

Place on a decorative plate. (If not serving right away top the canapes with a barely damp paper towel and cover in plastic wrap and refrigerate for up to an hour.)

Makes about 40

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