Little Smoked Salmon Cucumber Cups With Peppered Creme Fraiche |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 7 |
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Appetizer of cucumers stuffed with smoked salmon Ingredients:
1 medium cucumber, cut into 1-inch slices |
10 tablespoons creme fraiche |
1 large lemon, zest of |
fresh ground black pepper |
225 g smoked salmon |
salt (optional) |
lemon slice (to garnish) (optional) |
dill (optional) or parsley (optional) |
Directions:
1. 1 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.
2. 2 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.
3. 3 Spoon a little seasoned crème fraiche into each cucumber cup, about 1 teaspoon per cup.
4. 4 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.
5. 5 Garnish with lemon slices if you wish, or with dill or parsley. Makes about 30 according to size of cucumber.
6. 6 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.
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