LITTLE SMOKED SALMON CUCUMBER CUPS WITH PEPPERED CREME FRAICHE
Delightful and EASY little smoked salmon and cucumber appetisers, and healthy too, with NO pastry! These are a breeze to make but they tick all the taste boxes, as well as being elegant. Cucumbers do vary in size, and I have suggested a medium cucumber, which is about 10" to 12" long.........however, any size will do!! Adjust the crème fraiche to how many cups you yield from a cucumber, I managed to make 30 cups and used 10 tablespoons of crème fraîche for that amount, 1 teaspoon per cup. Serve these with cocktails and pre-dinner drinks, or as part of a buffet. The cucumber cups and crème fraîche can be prepared beforehand, but these should only be assembled 1 hour before serving (at the most) and covered in cling film to ensure the smoked salmon does not dry out. Allow 2 to 4 per person, depending on what else is served.
Provided by French Tart
Categories Vegetable
Time 15m
Yield 30 Cucumber and Smoked Salmon Cups, 7-15 serving(s)
Number Of Ingredients 8
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.
SMOKED SALMON ON CUCUMBER WITH CREME FRAICHE AND DILL
Make and share this Smoked Salmon on Cucumber With Creme Fraiche and Dill recipe from Food.com.
Provided by HopeJohnJP
Categories Brunch
Time 10m
Yield 20 serving(s)
Number Of Ingredients 5
Steps:
- Using a mandoline (or better knife skills than I have), slice the cucumber into sturdy, even slices and arrange on a service plate.
- Top each with an equal tidbit of salmon. Hint: it folds into pretty shapes if cut with the grain of the fish.
- Stir the creme fraiche until smooth and dab a mere teaspoonful over salmon.
- Separate tiny branches of the baby dill and set upright in or atop cream fraiche. Use remaining branches to garnish plate.
- Put the pepper in one palm and scatter by pinches from about a foot above the platter.
SMOKED SALMON WITH BEETROOT & VODKA CREME FRAICHE
I enjoy both smoked salmon and beetroot. So, when I saw this Scandinavian inspired recipe I wanted to put it here for safe keeping.
Provided by Sarah_Jayne
Categories Vegetable
Time 15m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Beat the creme fraiche with the vodka and a little seasoning until it holds its shape, then stir in the horseradish. Chill in the fridge.
- Lay the slices of salmon over plates.
- Top with the beetroot and a spoonful of the creme fraiche.
- Scatter with the dill.
- Grind over some black pepper and serve.
Nutrition Facts : Calories 177.6, Fat 15.2, SaturatedFat 9.3, Cholesterol 55, Sodium 150.9, Carbohydrate 8.9, Fiber 1.9, Sugar 5.9, Protein 1.9
COLD POACHED SALMON WITH CUCUMBER AND CREME FRAICHE SAUCE
This is a really simple but very elegant summer dish. It's light and healthy, so i choose to use low fat creme fraiche for the sauce. Serve with boiled, new, jersey potatoes.
Provided by Lene8655
Categories Australian
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Place the peppercorns, dill and four lemon slices(reserve the remaining slices for the garnish) in a large saute pan and pour in the boiling water. Add the salmon, cover with a tight fitting lid and cook for 5 minutes. Turn off the heat and allow salmon to cool completely in the water-this should cook it perfectly. Remove from the pan then transfer to a plate, cover and chill until ready to serve.
- To make the sauce, place the cucumber and dill in a food processor and whizz until smooth. Add the creme fraiche and some salt and pepper and pulse to make a smooth, pourable sauce.
- To serve, place a salmon fillet on 4 plates and pour over the sauce. Garnish each with a slice of lemon and a sprig of dill.
Nutrition Facts : Calories 401.6, Fat 25.2, SaturatedFat 12.8, Cholesterol 163.5, Sodium 144.8, Carbohydrate 7.1, Fiber 1.6, Sugar 1.3, Protein 37.8
CHILLED CUCUMBER SOUP WITH SMOKED SALMON AND DILL
Steps:
- Melt butter in heavy large pot over medium heat. Add onions and sauté until slightly softened, about 3 minutes. Add cucumbers and potato; stir 1 minute. Add broth, dill sprigs, and 1 teaspoon salt. Increase heat and bring to simmer. Reduce heat to low; cover and simmer until cucumbers and potato are tender, stirring occasionally, about 25 minutes. Working in batches, puree soup in processor until smooth. Return to pot. Cool 15 minutes. Whisk in 1/2 cup crème fraîche and 4 tablespoons minced dill. Cover and chill until cold, about 4 hours. (Can be made 1 day ahead. Keep chilled.) Taste soup, adding more salt if desired. Ladle soup into 6 bowls. Place dollop of crème fraîche in center of each bowl; sprinkle with smoked salmon and remaining 2 tablespoons minced dill.
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