Cucumber Cups With Creamy Salmon Whip Food

CUCUMBER CUPS WITH DILL CREAM AND SMOKED SALMON

Steps:

• 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.
• 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.

CUCUMBER CUPS WITH DILL CREAM AND SMOKED SALMON

Steps:

• 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.
• 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.

SALMON WITH CUCUMBER SAUCE

Steps:

• For sauce, in a bowl, combine the first eight ingredients. Refrigerate until serving. Broil salmon 4-6 in. from the heat for 10-15 minutes or until fish flakes easily with a fork. Serve with cucumber sauce.

SMOKED SALMON IN CUCUMBER CUPS

Steps:

• Peel cucumber; cut into 3/4-inch slices; using tiny spoon or scoop, form cucumber cup by scooping out seeds, leaving some flesh in base of cup; set aside.
• In medium-size bowl, flake smoked salmon, discarding skin and any bone; blend in sour cream, cilantro, lime zest, lime juice, salt, and cayenne pepper to taste.
• Mound salmon into cucumber cups; sprinkle lightly with a few grains cayenne pepper; garnish with additional lime peel strips, if desired.

CUCUMBER CUPS WITH SALMON MOUSSE

Steps:

• If cucumbers are waxed, peel them. Cut each crosswise into 5 (1 3/4-inch) pieces. With a small melon baller, carefully scoop out the insides of each piece, leaving a 1/4-inch border around the edge and a 1/2-inch border on the bottom. The cucumber cups may be prepared up to 4 hours in advance, arranged on damp paper towels, tightly covered and refrigerated.
• In the bowl of a food processor, combine the cream cheese, smoked salmon, lemon juice, orange water, paprika, cream and white paper and process until smooth. Chill for at least 30 minutes.
• To assemble spoon salmon mousse into a piping bag fitted with a decorative tip, pipe the mousse into the cucumber cups. Garnish with parsley or coriander sprig.

LITTLE SMOKED SALMON CUCUMBER CUPS WITH PEPPERED CREME FRAICHE

Steps:

• Cut the cucumber into 1 1/2 inch slices, and carefully hollow out the centre (with any seeds) with a pointed teaspoon, so you are left with a shallow hollow.
• Mix the lemon zest and black pepper with the crème fraiche and adjust seasoning to taste, adding the black pepper bit by bit to ensure a favourable taste! (We like ours quite peppery!) I have not suggested salt as the smoked salmon is salty, but do add salt to taste if you wish.
• Spoon a little seasoned crème fraiche into each cucumber cup, about 1 teaspoon per cup.
• Cut the smoked salmon into 6-inch long strips and about 1/2 inch wide, and curl them around to make a little circle, then place the circle of smoked salmon on top of the crème fraiche.
• Garnish with lemon slices if you wish, or with dill or parsley. Makes about 30 according to size of cucumber.
• You can prepare the cucumber cups and crème fraiche several hours beforehand- cover them and store them in the fridge; assemble them just before you are ready to serve them.

CUCUMBER CUPS FILLED WITH HERBED YOGURT AND SMOKED SALMON

Steps:

• Drain the yogurt in a fine sieve set over a bowl, its surface covered with plastic wrap, chilled, overnight. Cut the cucumber crosswise into sixteen 3/4-inch pieces and with a melon-ball cutter scoop out the centers, forming 1/4-inch-thick cups. Sprinkle the cucumber cups with salt and let them drain, inverted, on paper towels for 10 minutes. In a bowl combine well the yogurt, the scallions, the minced dill, salt and pepper to taste. Pat the cucumber cups dry gently and divide the yogurt mixture among them. Cut the salmon into eight 6- by 1/2-inch strips, halve the strips diagonally, and roll them up, beginning with the pointed ends and turning the edges slightly, to form rose shapes. Arrange the salmon roses and the dill sprigs decoratively on the yogurt mixture. The filled cucumber cups may be made 1 hour in advance and kept covered and chilled.

CUCUMBER CUPS WITH CREAMY SALMON WHIP

Steps:

• Process the cottage cheese and milk in a food processor until smooth. Add the scallions, salmon, cream cheese, lemon juice and a pinch of white pepper and process until smooth and creamy. Refrigerate at least 1 hour or overnight.
• Cut the cucumbers into 3/4-inch-thick rounds, discarding the ends. Using a small spoon, scoop the seeds and some of the flesh out of each round to form a small cup.
• Fill each cup with about 2 teaspoons of the salmon whip and sprinkle with the chives. Cover and refrigerate until ready to serve, up to 1 hour.