How To make Cucumber Rounds with Smoked Salmon Mousse
8 oz Cream cheese, at room temp.
2 oz Smoked salmon
dr Lemon juice (few drops) 3 tb Heavy cream
White pepper to taste 2 Seedless English cucumbers
Garnish watercress leaf(opt) From Daniel's Restaurant. (Makes approximately 40 hor d'oeuvres) Combine the mousse ingredients in the bowl of food processor and blend until the mixture is smooth. Chill at least 30 minutes. Cut each cucumber crosswise into approximately 20 slices, each slightly less than 1/4" thick. Cucumbers can also be peeled, striated with fork tines or cut into decorative shapes with biscuit cutters. Assemble hor d'oeuvres no more than an hour before serving by softening the mousse with a wooden spoon and putting it in a pastry bag with a leaf tip. Pipe mousse on top of each cucumber slice and garnish with a small watercress leaf. NOTE: If you prefer, you can slice the cucumbers a bit thicker than 1/4" and make a small hollow for the filling in the center of the
slice with a melon-ball scoop.
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The perfect smoked salmon appetizer for your upcoming weekend.
Hope you and your guests will enjoy it :)
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This is one of my favourite, quick and easy canapés to prepare when I've got some girlfriends coming over. Serve with skinny champagne and they go down an absolute treat.
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Smoked Salmon Cucumber Cups
Special thanks to Chef Katrina Flores for sharing her Smoked Salmon Cucumber Cup recipe.
Chef Katrina Flores is part of the creative culinary duo with Chef Dave behind the San Antonio Botanical Garden’s native programming, and is one of the principle educators for the Culinary Health Education for Families (CHEF) program. For more info visit sabot.org
Smoked Salmon Cucumber Cup
• 1 1/3 large cucumbers
• 4 ounces cream cheese, softened
• ½ cup heavy cream
• 2 tablespoons chopped fresh dill
• 1 teaspoon lemon zest
• 1/2 teaspoon fresh lemon juice
• 1/4 teaspoon ground black pepper
• 4 ounces smoked salmon, cut into 2-inch strips
• 24 small fresh dill sprigs
Directions
1. Trim ends from cucumbers and cut crosswise into 24 (3/4-inch-thick) rounds. Scoop a 1/2-inch-deep depression from one side of each round with a small melon-baller, forming little cups. Drain cucumbers, cup sides down, on paper towels for 15 minutes.
2. Beat cream cheese, chopped dill, lemon zest, lemon juice, and black pepper together in a bowl. Spoon 1/2 teaspoon cheese mixture into each cucumber cup. Top each cup with 1 salmon strip and 1 dill sprig.
Quick canapes with cucumber, smoked salmon and cream cheese
These little bites with cucumber and smoked salmon are super for a New Year's Eve buffet. The canapes taste very refreshing and are perfect as a light appetizer and are a hit at any party.
Ingredients:
1/2 cucumber
100 g cream cheese
100-120 g smoked salmon
Dill to taste
Instructions:
Using a peeler, cut cucumber into long, thin slices.
Lay out on paper towels and pat dry if necessary.
Finely chop dill.
Cut salmon into small pieces.
Spread cream cheese on cucumber strips.
Top with salmon and sprinkle with dill.
Roll up cucumber strips tightly and secure with party sticks.
Refrigerate canapes until ready to serve.
Equipment:
Vegetable slicer
Paper towel
Knife
Party sticks
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Smoked Salmon Cucumber Rounds
Need a quick Holiday appetizer that will impress your friends? Look no further as this takes 5-10 minutes to prep but is a healthy alternative with Smoked Alaskan Sockeye Salmon. Purchase at