Lox and Cream Cheese Stuffed Cucumbers (Sandra Lee) |
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Prep Time: 20 Minutes Cook Time: 5 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Ingredients:
2 unwaxed cucumbers |
1 (8-ounce) container 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, juiced, seeds removed |
1 bunch fresh dill, chopped |
pinch salt and fresh ground pepper |
Directions:
1. Using a peeler, create stripes on the outside of the cucumber by peeling along length of cucumber, leaving every other section intact. Cut off ends of cucumber and slice into 1-inch rounds. Using a melon baller, scoop out the seeds and inner flesh from the top 2/3's of each cucumber slice. Do not scoop all of the way through. Set aside. In a bowl, combine equal parts cream cheese and sour cream. Mix in salmon, shallots, lemon juice, salt and pepper, combining thoroughly. Transfer the mixture to a pastry bag with a star 8 tip. Pipe the filling generously into each cucumber section. Garnish with sprig of dill. As an alternative, use red pepper cream cheese.
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