Salmon and Cream Cheese Cucumber Cups

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Salmon and cream cheese cucumber cups (Makes 12-15 canapes)

INGREDIENTS:

100 gm cream cheese (approx. 4 Tbsp.)

2 tsp. finely grated lemon zest

2 tsp. capers, chopped

1 Tbsp, finely chopped dill or fennel tops

1 Tbsp. lemon juice

1 lebanese cucumber (or skinny telegraph cucumber)

100g packet smoked salmon

Chives, dill or lemon zest to garnish

Extra capers or caperberries to garnish

METHOD:

 1)     Bring the cream cheese to room temperature and stir in the lemon zest and juice, capers and chopped herbs until well combined. 

2)    Slice the cucumbers into 1 cm thick slices and scoop out a hollow in the centre, being careful not to go all the way through.  (Use the scooped out pieces in a salad or enjoy them as a snack while you assemble the canapés).

3)     Put the cream cheese mixture into a small plastic bag and pipe into the hollows, or use two teaspoons to fill cups. 

4)    Press a small piece of salmon onto cream cheese.  Garnish with herbs, lemon zest or extra capers / caperberries.

Refrigerate until serving.

 

RecipesAndrea L