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 CUCUMBER BITES
Provided by Ree Drummond : Food Network
Categories appetizer
Time 15m
Yield 12 to 16 servings
Number Of Ingredients 11
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.
SMOKED SALMON CUCUMBER CUPS
From the November issue of Australian Tables Magazine. These appear to be light a delicious but unfortunately I am the only one in the family that likes cucumber and smoked salmon so I cannot see me having the opportunity to make these, so times are an estimate. HANDY HINT - prepare salmon filling and scooped out cucumber cups ahead of time, refrigerate and fill just before serving.
Provided by ImPat
Categories Low Protein
Time 20m
Yield 40 appertizers, 40 serving(s)
Number Of Ingredients 9
Steps:
- Peel and finely dice one cucumber, place into a bowl.
- Cut remaining cucumbers into 2cm (3/4 inch) slices and using a melon baller or teaspoon scoop out seeds, leaving a base to form a cup.
- Add remaining ingredients to diced cucumber and mix well.
- Season to taste.
- Fill each cup with salmon mixture, top with extra dill and serve.
Nutrition Facts : Calories 14.2, Fat 0.5, SaturatedFat 0.2, Cholesterol 1.9, Sodium 32.3, Carbohydrate 1.6, Fiber 0.2, Sugar 0.6, Protein 1
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.
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 WITH CREAMY SALMON WHIP
Provided by Ellie Krieger
Categories appetizer
Time 30m
Yield 24 pieces, or 8 servings
Number Of Ingredients 9
Steps:
- Process the cottage cheese and milk in a food processor until smooth. Add the scallions, salmon, cream cheese, lemon juice and a pinch of white pepper and process until smooth and creamy. Refrigerate at least 1 hour or overnight.
- Cut the cucumbers into 3/4-inch-thick rounds, discarding the ends. Using a small spoon, scoop the seeds and some of the flesh out of each round to form a small cup.
- Fill each cup with about 2 teaspoons of the salmon whip and sprinkle with the chives. Cover and refrigerate until ready to serve, up to 1 hour.
CUCUMBER CUPS WITH SALMON MOUSSE
Provided by Food Network
Time 1h15m
Yield about 40 hors d'oeuvres
Number Of Ingredients 9
Steps:
- If cucumbers are waxed, peel them. Cut each crosswise into 5 (1 3/4-inch) pieces. With a small melon baller, carefully scoop out the insides of each piece, leaving a 1/4-inch border around the edge and a 1/2-inch border on the bottom. The cucumber cups may be prepared up to 4 hours in advance, arranged on damp paper towels, tightly covered and refrigerated.
- In the bowl of a food processor, combine the cream cheese, smoked salmon, lemon juice, orange water, paprika, cream and white paper and process until smooth. Chill for at least 30 minutes.
- To assemble spoon salmon mousse into a piping bag fitted with a decorative tip, pipe the mousse into the cucumber cups. Garnish with parsley or coriander sprig.
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 SALAD IN CUCUMBER CUPS RECIPE - (4/5)
Provided by NorbergRhonda
Number Of Ingredients 8
Steps:
- Combine first 4 ingredients in a medium bowl. Stir in 2 teaspoons dill and chopped salmon. Peel cucumbers in alternating vertical stripes. Cut cucumbers into 3/4-inch-thick slices, and scoop out seeds with a small spoon or melon baller, leaving bottom intact to form a cup. Spoon about 1 tablespoon salmon mixture into each cucumber cup. Sprinkle cups evenly with remaining 1 teaspoon dill and pepper.
SMOKED SALMON, CUCUMBER, AND DILL MOUSSE
Categories Onion Appetizer Cocktail Party Lemon Salmon Cucumber Chill Sour Cream Dill Gourmet Sugar Conscious Kidney Friendly Peanut Free Tree Nut Free Soy Free
Yield Serves 30 as an hors d'oeuvre
Number Of Ingredients 11
Steps:
- Lightly oil an 8-by-2 inch round cake pan and line with plastic wrap.
- Spread 1 1/4 cups salmon evenly in cake pan. In a bowl stir together remaining salmon, cucumber, dill, onion, sour cream, lemon juice, and zest until combined well.
- Put cold water in a small heatproof cup and sprinkle gelatin over it. Set cup in a saucepan and add enough water to pan to reach halfway up side of cup. Heat gelatin mixture over low heat until gelatin is dissolved and stir into salmon mixture. Season mixture with salt and pepper and spoon over salmon in cake pan. Chill mousse, covered with plastic wrap, at least 6 hours and up to 3 days.
- To unmold mousse, invert mousse onto plate. Loft off cake pan and peel off plastic wrap.
- Garnish mousse with cucumber ribbons and serve with toasts.
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