Salmon and Cream Cheese Cucumber Cups
Salmon and cream cheese cucumber cups (Makes 12-15 canapes)
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
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.