Cucumber Rounds With Salmon Topping Recipes

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.

Steps:

• Cut cucumber into 24 slices. Use melon baller to scoop out indentation in center of each slice; discard removed centers or reserve for another use. (See tip.)
• Reserve 1 Tbsp. dill. Mix remaining dill with all remaining ingredients until blended.
• Fill cucumbers with cream cheese mixture; sprinkle with reserved dill.

Steps:

• Score the cucumber skins lengthwise with the tines of a fork; slice them cross-wise 1/2-inch thick, scoop out a small amount making a hole in the centers with a melon baller; sprinkle the cucumber rounds with a small amount of salt; set aside.
• In a mini processor or mixer combine the whipping cream and cream cheese, add the lime juice, shallot, dill, salt and pepper to taste. Fold in the smoked salmon.
• Just before serving place a mound of mousse in each cucumber round, garnish with dill weed and serve.

Steps:

• Combine all poaching liquid ingredients in a medium saucepan. Bring the poaching liquid to a very low simmer and cook 30 minutes. Skim the top as needed to remove any foam from the surface. Lay some cheesecloth over the top of the poaching liquid, making a bed for the fillets. Submerge salmon in poaching liquid and cook for 8 to 10 minutes.
• 1 English cucumber, unpeeled, roughly chopped
• Fronds from 1 bunch dill (about 1 cup)
• 1/2 small red onion
• 2 large lemons, juiced
• 1/3 cup mayonnaise
• 2 tablespoons extra-virgin olive oil
• 1/3 cup yogurt
• Salt and freshly ground black pepper
• Combine first four ingredients in a blender and puree. Gradually blend in mayonnaise, oil and yogurt and then season, to taste, with salt and pepper.
• Serve poached salmon with side of sauce.

Steps:

• For sauce, in a bowl, combine the first eight ingredients. Refrigerate until serving. Broil salmon 4-6 in. from the heat for 10-15 minutes or until fish flakes easily with a fork. Serve with cucumber sauce.

Steps:

• Peel cucumbers and cut into 1/2" slices. Using a melon baller, cut out the center of each cucumber slice, being sure to leave bottom of slice intact.
• Combine salmon, sour cream, dill, lemon juice and capers in a small bowl and stir until well blended. Cover and chill 2 hours to allow flavors to blend.