Cucumber And Salmon Roe On Toasts Recipes

Steps:

• Using a vegetable peeler, slice the cucumber lengthwise into strips, turning it when you reach the seeds (to avoid them). You should get about 16 slices, some neater than others, but don't worry about that. Cut them in half, season lightly with pepper, and roll them up quite loosely. Pierce each roll with a toothpick to hold it together. Top each with about a 1/2 teaspoon of creme fraiche, 1/8 teaspoon salmon roe, and finally a tiny sprig of dill. Serve.

Steps:

• In a small bowl, mix together the sesame seeds, poppy seeds, onion flakes, garlic flakes, black pepper and 1/2 teaspoon sea salt; set aside.
• In a separate bowl, mix together the sour cream, minced dill, lemon zest and remaining 1 teaspoon sea salt; set aside.
• With a peeler, stripe the cucumber, running the peeler from one tip to the other, leaving a small strip of skin in between each peel. Using a mandoline or knife, slice the cucumber on the bias into 1/4-inch slices. Slice the salmon into 2-inch strips.
• Lay out the cucumber slices on a platter. Place about 1/2 teaspoon of the sour cream mixture on each cucumber. Ripple or fold the strips of smoked salmon and place on top of the sour cream mixture. Garnish with dill sprigs and sprinkle with the seasoning mix before serving.

Steps:

• Preheat oven to 325 degrees. Lightly toast bread on a baking sheet until just beginning to crisp, 5 to 6 minutes. Let cool.
• Meanwhile, stir together cream cheese and creme fraiche until smooth. Make about 80 small cucumber balls using a mini melon baller (1/2 inch) or a Parisian scoop.
• Arrange toasts on a work surface. Spread a thin layer of cream cheese mixture onto toasts. Cut each toast into 3 rounds using a 2-inch cookie cutter. Divide 1 ounce salmon roe among half the toasts. Top remaining toasts with cucumber balls and remaining ounce salmon roe. Serve immediately.

Steps:

• Preheat oven to 325 degrees. Toast bread slices in oven on a baking sheet, turning once, until golden, about 10 minutes.
• Spread 2 teaspoons cream cheese on each toast. Divide cucumber, salmon, onions, and capers among toasts; season with pepper. Squeeze lemon juice on top.

Steps:

• Heat oven to 200C/180C fan/gas 6. Put the salmon fillet on a piece of foil. Season, then wrap in the foil and roast for 8 mins until just flaking. Leave to cool.
• To make the pickled cucumber, cut the cucumber piece in half lengthways. Scrape out the core and discard. Cut in half again, then cut into quarter moons at an angle. Put in a bowl with the coriander, vinegar and a pinch of sugar and salt. Mix well and leave to pickle for at least 15 mins.
• To make the apple & chilli salsa, combine all the ingredients, mix well and season to taste.
• Toast the bread and cut each slice into eight squares. Spread with the crème fraîche and flake the salmon between the toasts. Top half with the pickled cucumber and half with the salsa.

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.