Little Smoked Salmon Cucumber Cups With Peppered Creme Fraiche Recipes
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
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.
MAKE-AT-HOME CREME FRAICHE
Creme Fraiche is a thick and tangy French cream which is like a smoother and richer sour cream. If using in a recipe, it would be best to prepare the day before as it has to be allowed to sit at room temperature about 8 hours, then chilled before use. I found this very easy recipe in Cuisine at Home.
Provided by Bev I Am
Categories Low Protein
Time 6h5m
Yield 1 cup
Number Of Ingredients 3
Steps:
- Combine all ingredients in small bowl.
- Cover and allow to sit at room temperature for 6-8 hours.
- Refrigerate.
- Use when thickened.
Nutrition Facts : Calories 849.4, Fat 88.6, SaturatedFat 55.1, Cholesterol 328.5, Sodium 154.9, Carbohydrate 10.9, Fiber 0.1, Sugar 3.6, Protein 7
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