Smoked Salmon Goat Cheese Cucumber Slices 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.

SMOKED SALMON AND CUCUMBER TARTINE

Steps:

• Lay out the toast slices and divide the smoked salmon equally among the pieces. Place the cucumber slices on top of the smoked salmon, sprinkle with the lemon juice and serve.

SMOKED SALMON SANDWICH WITH GOAT CHEESE

Steps:

• In a bowl, mash the goat cheese with a fork. Add the yogurt, and mix together until smooth. Spread half on one slice of bread, and top with the smoked salmon. Slice the cucumbers very thin, and layer them over the salmon. If desired, season the cucumbers with a little salt and pepper, and squeeze on some lemon juice. Sprinkle the chopped chives or dill over the cucumbers.
• Spread the remaining goat cheese mixture over the other piece of bread. Place on top of the cucumbers, press down and cut the sandwich in half.

SMOKED SALMON, ARUGULA AND GOAT CHEESE TART

Steps:

• Position a rack in the center of the oven and preheat the oven to 350 degrees F.
• Liberally butter a 9-inch tart pan with a removable base.
• For the crust: In a food processor, combine the flours, parsley, thyme and 1/2 teaspoon salt 1/4 teaspoon pepper. Pulse to combine. Add the butter and pulse until the mixture forms a coarse meal. With the motor running, gradually add the ice water and process until the mixture forms a ball. Form the dough into a disc and wrap in plastic wrap. Refrigerate for 20 minutes.
• On a lightly floured work surface, roll out the dough into a 10-inch round. Place the dough in the prepared pan and trim any excess dough from the top of the pan. Using a fork, prick the dough all over and bake for 12 minutes. Let the crust cool for 15 minutes.
• For the filling: In a medium skillet, heat the olive oil over medium-high heat. Add the leeks and cook, stirring frequently, until softened, about 3 minutes. Add the arugula and cook until wilted, about 2 minutes. Spoon the leek mixture over the crust. Sprinkle the goat cheese and smoked salmon on top.
• In a medium bowl, whisk together the eggs, 1 teaspoon salt and 1/2 teaspoon pepper until frothy. Pour the egg mixture over the filling. Place the tart pan on a baking sheet and bake until the filling has set and the cheese begins to brown, 35 to 40 minutes. Cool for 30 minutes, then remove the sides and base of the tart pan.
• Cut the tart into wedges. Serve warm or chilled.

SMOKED SALMON & GOAT CHEESE CUCUMBER SLICES

Steps:

• Reserve about 25 bits of salmon for garnish.
• In bowl or using a food processor, combine goat cheese, yogurt, remaining salmon, lemon juice and dill; mix with fork or using on/off motion just until combined but not pureed.
• Place spoonful of filling on each cucumber slice.
• Garnish with bit of reserved salmon.

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.

SMOKED SALMON AND CREAM CHEESE ON CUCUMBER

Steps:

• Peel cucumber. (Nota Bene: For a visual effect, use different peeling techniques -- my favorite: use zester to peel the cucumber, cut at intervals around the cucumber, then slice. Save peelings to garnish the serving plate.).
• Slice to taste. (Nota Bene: Your choice of slicing will affect the flavor greatly, in my opinion, so cut different sizes and sample for yourself! If you use thicker slices, take a small spoon out of the top in order to give a nice place to secure topping.).
• Arrange cucumbers for service and salt/pepper lightly to taste.
• Blend or fold salmon and cream cheese. (Nota Bene: reserve some bits of salmon for garnish atop each.).
• Add chives, dill, salt and pepper to taste. (Nota Bene: For visual effect, I recommend blending salt only into mixture, adding pepper atop plain cucumber instead, then sprinkling dill and chives on top. Also try sprinkling dill, then adorning each with small torn pieces of smoked salmon and then adding chives atop.).
• Dollop desired amount atop each cucumber slice. (Nota Bene: use icing bags with decorative tips to create lovely dollops.).
• QUICK AND EASY:.
• Peel and slice cucumber.
• Arrange cucumbers for service and salt/pepper lightly to taste.
• Blend or fold salmon and cream cheese.
• Add chives, dill, salt and pepper to taste.
• Dollop desired amount atop each cucumber slice. (.
• DINNER PARTY:.
• Cut tips off of cucumber and zest cucumber at regular intervals. Save peelings to garnish the serving plate.
• Slice cucumbers just thick enough to allow you take a small spoon out of the top in order to give a nice place to secure topping.
• Arrange cucumbers for service and salt/pepper lightly to taste.
• Blend or fold salmon, cream cheese, and salt/white pepper to taste. (If you are not using additional salmon, reserve a small bit to use atop each.).
• Top each cucumber with a dollop of mixture using decorative icing tips.
• Sprinkle with dill to taste.
• Top with remaining or additional smoked salmon. (Try cutting very thin slices of salmon and rolling into florets and then standing them upward atop each.).
• Sprinkle with chives.

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.

SMOKED SALMON AND GOAT CHEESE TOASTS

Steps:

• Preheat oven to 350°F Mix first goat cheese, herbs, lemon zest, and black pepper in a small bowl to blend. Set aside. (The cheese mixture can be mixed a couple of days ahead of time.).
• Brush oil over both sides of bread. Arrange bread in single layer on a large baking sheet. Bake until bread is just crisp, about 5 minutes on each side. (You can prepare the toasts a couple hours in advance.).
• Spread cheese mixture over toasts. Top with salmon, trimming to fit. Garnish with lemon peel strips. Arrange on platter and serve.

BAKED GOAT CHEESE AND SMOKED SALMON CANAPES

Steps:

• Preheat broiler. Lightly toast the bread on one side.
• Top each slice of bread with a piece of smoked salmon, then sprinkle with chives. Top each with a slice of the goat cheese, gently flattening the cheese so it covers the salmon. Brush with the olive oil.
• Just before serving, broil the canapes for two minutes or so, until the goat cheese softens and begins to brown. Serve at once.

GOAT'S CHEESE, AVOCADO & SMOKED SALMON CUPS

Steps:

• Preheat the oven to 190°C, and grease 2 x 12-hole mini muffin pans.
• Roll out the bread slices to flatten them slightly and, using a biscuit cutter, cut 1 x 7 cm circles from each slice. Brush the bread rounds with olive oil and gently press them into the lightly greased muffin pans; and bake them for 6-8 minutes, until they are crisp and golden; then cool them on wire racks.
• Lightly mash the goat's cheese in a bowl and fold through the salmon, avocado, juice and pepper to taste; and spoon into the bread cups just before serving.

SMOKED SALMON AND GOAT CHEESE SANDWICHES

Steps:

• Mix goat cheese, 6 tablespoons minced arugula, 2 tablespoons oil and 2 teaspoons chives in small bowl. Season generously with pepper. Arrange salmon in single layer on large plate. Drizzle 3 tablespoons oil over. Spoon lemon juice over. Sprinkle with 4 tablespoons minced arugula, 4 teaspoons chives and generous amount of pepper. (Can be prepared 4 hours ahead. Cover and refrigerate.)
• Just before serving, toast bread. Spread with goat cheese mixture; top with salmon. Place sandwiches on plates. Tuck arugula under sandwiches. Make cut in each lemon slice from center to edge. Twist 1 slice atop each sandwich.