CUCUMBER CUPS WITH DILL CREAM AND SMOKED SALMON
Classic combos are classic because the flavors go well together! Dill, cucumber, and smoked fish are combined with a bit of lemon to perk things up. Small pieces of smoked trout would be a good substitute for the salmon in this pretty, easy, no-cook hors d'oeuvre. Cucumber cups can be assembled and kept chilled in an airtight container 1 day ahead of time.
Provided by RuthE
Categories Appetizers and Snacks Seafood
Time 40m
Yield 12
Number Of Ingredients 8
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.
Nutrition Facts : Calories 49.4 calories, Carbohydrate 1.5 g, Cholesterol 12.6 mg, Fat 3.8 g, Fiber 0.2 g, Protein 2.7 g, SaturatedFat 2.2 g, Sodium 103.3 mg, Sugar 0.6 g
SMOKED SALMON FILO CUPS
Provided by Valerie Bertinelli
Categories appetizer
Time 40m
Yield 45 filo cups
Number Of Ingredients 9
Steps:
- Preheat the oven according to the package instructions for the filo cups. Put the filo cups on a baking sheet and bake until golden brown and crispy according to the package instructions. Let cool.
- In a medium bowl, mix together the cream cheese, salmon, creme fraiche, capers, shallot, lemon zest and juice, 1 tablespoon of the dill and 1 tablespoon of the chives. Transfer the mixture to a ziptop bag. Cut an approximately 1-inch opening in the corner of the bag. Pipe the salmon mixture evenly among the filo cups, filling them to the top.
- Mix together the remaining dill and chives, then sprinkle some of the herbs on top of each cup to garnish. Serve immediately.
CREAMY CUCUMBER CHIVE CUPS
Top these fresh and light hors d'oeuvres with smoked salmon, chopped olives or our exceptional ham.
Time 1h20m
Yield Makes 24
Number Of Ingredients 7
Steps:
- Trim off the ends of each cucumber.
- Using a vegetable peeler, remove 3 evenly-spaced strips of peel from each.
- To make cucumber cups, cut each crosswise into 1-inch-thick slices and use a teaspoon or small melon baller to remove the seeds from the center of each without cutting through to the bottom.
- Transfer to a platter; set aside.
- In a food processor, purée cottage cheese, yogurt, 2 tablespoons chives, pepper and hot sauce.
- Spoon mixture into cucumbers, top with a sprinkling of salmon, olives or ham and garnish with remaining chives.
- Cover and chill for 1 to 2 hours before serving. (Filling can be made up to 1 day ahead.)
Nutrition Facts : Calories 15 calories, Fat 0.5 grams, SaturatedFat 0 grams, Cholesterol 0 milligrams, Sodium 35 milligrams, Carbohydrate 2 grams, Protein 1 grams
SMOKED SALMON IN CUCUMBER CUPS
Make and share this Smoked Salmon in Cucumber Cups recipe from Food.com.
Provided by evelynathens
Categories Vegetable
Time 25m
Yield 24 appetizers
Number Of Ingredients 8
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.
Nutrition Facts : Calories 22, Fat 1.3, SaturatedFat 0.6, Cholesterol 4.2, Sodium 63.5, Carbohydrate 1.1, Fiber 0.1, Sugar 0.6, Protein 1.6
CUCUMBER CUPS FILLED WITH HERBED YOGURT AND SMOKED SALMON
Steps:
- Drain the yogurt in a fine sieve set over a bowl, its surface covered with plastic wrap, chilled, overnight. Cut the cucumber crosswise into sixteen 3/4-inch pieces and with a melon-ball cutter scoop out the centers, forming 1/4-inch-thick cups. Sprinkle the cucumber cups with salt and let them drain, inverted, on paper towels for 10 minutes. In a bowl combine well the yogurt, the scallions, the minced dill, salt and pepper to taste. Pat the cucumber cups dry gently and divide the yogurt mixture among them. Cut the salmon into eight 6- by 1/2-inch strips, halve the strips diagonally, and roll them up, beginning with the pointed ends and turning the edges slightly, to form rose shapes. Arrange the salmon roses and the dill sprigs decoratively on the yogurt mixture. The filled cucumber cups may be made 1 hour in advance and kept covered and chilled.
SMOKED SALMON AND HERB PUFF PASTRY TART
Smoked salmon pairs perfectly with puff pastry, creating a savory tart that will wow the guests at your next brunch or cocktail party. Blind baking the pastry ensures a super-crisp crust (no soggy centers here). Top it off with a tangy, herbed cream cheese filling, crisp cucumbers and smoky salmon-all of which can be prepped in advance for quick assembly.
Provided by Food Network
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 425 degrees F with a rack in the center. Line a baking sheet with parchment.
- Lightly flour a work surface and gently unfold the puff pastry dough. Using a rolling pin, roll out the dough into a 10-by-12-inch rectangle. Score a 1-inch border along all four sides with a sharp knife then prick the area inside the border all over with a fork. This allows steam to release and a rim to rise around the tart.
- Transfer the puff pastry to the prepared baking sheet and bake, rotating the pan halfway through, until golden brown and puffy, about 18 minutes total. Remove the pastry from the baking sheet and allow it to cool on a cutting board or wire rack for 10 minutes. (see Cook's Note)
- While the pastry is baking, whip the cream cheese, yogurt, lemon juice, 1/4 teaspoon salt and several grinds of black pepper in a large bowl with an electric mixer until light and fluffy, about 2 minutes. Fold in the capers, lemon zest, 2 tablespoons chopped dill and 2 tablespoons chopped chives and set aside.
- Just before serving, evenly spread the cream cheese filling over the baked pastry with an offset spatula, leaving the 1-inch border exposed. Arrange the smoked salmon and cucumber on top and sprinkle the tart with the dill fronds, remaining 1 tablespoon chives and some black pepper.
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