Lox and Cream Cheese Stuffed Cucumbers |
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Prep Time: 20 Minutes Cook Time: 5 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Great, savory little appetizers inspired by Sandra Lee. Ingredients:
2 cucumbers, unwaxed |
1 (8 ounce) container philadelphia cream cheese, softened |
1 (8 ounce) container sour cream |
1 (3 ounce) package smoked salmon, chopped into small pieces |
1 shallot, diced |
1/2 lemon, juice of, seeds removed |
1 bunch fresh dill, chopped |
1 pinch salt & fresh ground pepper |
Directions:
1. Using a potato peeler, make stripes on the outside of each cucumber by peeling down the length of the cucumber, leaving every other section intact.
2. Cut off the ends of cucumber and slice into 1-inch rounds.
3. Using a melon baller, scoop out the seeds and inner flesh from the top 2/3's of each cucumber slice to create a tiny bowl in each piece of cucumber(DO NOT scoop all of the way through); Set aside.
4. In a bowl, combine equal parts cream cheese and sour cream.
5. Mix in salmon, shallots, lemon juice, salt and pepper, combining thoroughly.
6. Transfer the mixture to a pastry bag with a star 8 tip.
7. Pipe the filling generously into each cucumber section.
8. Garnish with sprig of dill.
9. As an alternative, use red pepper cream cheese.
10. Enjoy! ;).
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