Description
Twenty-four cool cucumber rounds topped with chive cream cheese, flaked fully cooked hot-smoked salmon and capers.
Ingredients
Scale
- 1 medium English cucumber
- 4 oz Cream cheese, softened
- 2 tablespoons Fresh chives, finely chopped
- 1/2 teaspoon Fresh lemon zest
- 4 oz Hot-smoked fully cooked salmon, chilled and flaked
- 2 teaspoons Capers, drained
- 1/8 teaspoon Black pepper
Instructions
- Wash and dry one medium English cucumber. Cut 24 rounds about 1/3 inch thick and blot their cut faces dry; use remaining cucumber separately. Chill 4 oz fully cooked hot-smoked salmon and flake it, removing any skin and bones.
- Mix 4 oz softened cream cheese with 2 tbsp finely chopped chives, 1/2 tsp lemon zest and 1/8 tsp black pepper. Drain 2 tsp capers.
- Spread or spoon a small amount of chive cheese onto each of the 24 cucumber rounds. Top each with some flaked hot-smoked salmon and a few capers, dividing the measured amounts evenly.
- Arrange in one layer on a clean platter and serve chilled promptly. Test whether assembled rounds remain crisp for any proposed advance holding period.
Notes
Recipe-development draft; not kitchen-tested. Timing and yield are estimates. Nutrition has not been calculated.
Untested 24-bite hand-assembly estimate; serve chilled soon after assembly.
- Prep Time: 25 minutes
- Cook Time: 0 minutes
Nutrition
- Serving Size: One cucumber bite