Cucumber Slices With Smoked Salmon And Avocado Cream Food

CUCUMBER SLICES WITH SMOKED SALMON AND AVOCADO CREAM

Steps:

• Cut 18 rounds from cucumber (about 1/4 inch thick) and save any leftover for another use. Top each round with a thin slice of salmon cut to fit. Drizzle a little lemon juice over the salmon, then season with salt and pepper.
• Place avocado, sour cream, 1 teaspoon pf lemon juice, salt, pepper, and cayenne pepper in a food processor and process until smooth and blended.
• Garnish each cucumber slice with a dollop of avocado cream and sprinkle with green onions.

SMOKED SALMON & CUCUMBER BITES WITH AVOCADO CREAM CHEESE

Steps:

• In the bowl of a stand mixer fitted with the whip attachment (or using a bowl and handheld electric mixer), whip the cream cheese and avocado together until smooth.
• Transfer avocado cream cheese to a piping bag fitted with a large open star tip (I used Ateco 827) and pipe onto crackers*. Top each cracker with a slice of cucumber, a piece of smoked salmon, a sprinkle of minced chives, and freshly ground pepper. Serve fresh.**

CUCUMBER CANOES OF SALMON MOUSSE

Steps:

• In food processor, chop up salmon into a paste. Add cream cheese, salt and pepper, and creme fraiche to make a mixture loose enough to pipe out into cucumber boats. Peel cucumbers and halve lengthwise. Slice cucumbers into 2-inch lengths. Use melon baller to scoop out the cucumber to make into small canoe-shapes. Spoon salmon mixture into pastry bag fitted with a with star tip, and pipe mixture into each cucumber "canoe." Top with a small amount of pineapple.

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.

SMOKED SALMON & CUCUMBER ROUNDS

Steps:

• Cut cucumber into 24 slices. Use melon baller to scoop out indentation in center of each slice; discard removed centers or reserve for another use. (See tip.)
• Reserve 1 Tbsp. dill. Mix remaining dill with all remaining ingredients until blended.
• Fill cucumbers with cream cheese mixture; sprinkle with reserved dill.

FRESH CUCUMBER SLICES WITH SMOKED SALMON AND WASABI CREAM

Steps:

• Partially peel cucumber horizontally (so that some dark green still shows), then slice into 20 @ 1/4-inch thick rounds. Lay on paper towels.
• Arrange slices of smoked salmon on top of the cucumber slices, cutting salmon to fit.
• Drizzle salmon with lemon juice and lightly sprinkle with pepper.
• In a small bowl whip together the cream cheese, fresh dill, fresh chives, pepper, and wasabi powder.
• Top salmon with wasabi cream, and garnish with fresh dill.

SMOKED SALMON CUCUMBERS

Steps:

• With a fork, score cucumber peel lengthwise; cut into 1/4-in. slices. Pipe or spread cream cheese onto each slice; top with salmon. Sprinkle with chives. Refrigerate until serving.