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12
Apr
2011
Cucumber Salmon Appetizer
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Written By Recipe Coordinator

Our resident food and cooking expert Dae Thompson has another winner with this simple yet intoxicating cucumber and salmon delight! A perfect spring or summer appetizer that is extremely healthy yet so easy to create. Add a dash of Old Bay for that extra special kick. Enjoy!

 

2 medium seedless (English) cucumbers


1/2 teaspoon sea salt


1/2 teaspoon fresh ground black pepper


1/2 teaspoon fresh minced dill weed plus fronds for garnish


1/2 cup sour cream (low fat is OK)


1/2 cup cream cheese or Neufchatel (a low fat cream cheese)


1 tablespoon chopped chives or spring/green onions


1 tablespoon fresh lemon juice


1/2 pound thinly sliced smoked salmon, cut into thin strips


Fresh minced parsley and/or chives for garnish, if desired

 

 

1. Wash and dry cucumbers and score with a fork, then slice into about 1/4 inch rounds or on the diagonal to make oblong slices.

 

2. Sprinkle salt and pepper over cucumber slices, let stand 15-20 minutes.  Drain and pat dry on paper towels.

 

3. In a bowl, whisk together dill weed, sour cream, cream cheese, chopped chives, lemon juice and parsley.


4. Place the mixture in either a piping bag or a zip bag and cut a small hole in a corner. On the flat side of each cucumber round, put a circle of the creamed mixture.

 

5. Twirl the strips of salmon around a round wooden spoon handle and “plant” each onto each cucumber slice. 

 

6. Garnish as desired.  Keep refrigerated until ready to serve.

 

Notes:

 

Additional garnishes: minced capers, grape tomatoes slices, grated or shaved Parmesan, Romano, Adagio or Feta cheese.


For a little heat surprise, add a dash or two of Old Bay seasoning, a dash of hot sauce or cayenne pepper added to the cream cheese mixture.


Small, cooked salad shrimp or cooked canned crabmeat will also work nicely.

 

Makes about 30-40 appetizers.

 

Recipe courtesy of Dae Thompson of Marietta, GA.

Photo courtesy of amazingsandwiches.com.

Comments

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