Food on the Hill: Smoked Salmon On Cucumber Rounds

Food on the Hill
By FELICIA ORTH
 
This Week’s Recipe: Smoked Salmon on Cucumber Rounds

Are the holiday party invitations rolling in? Are many of them potluck? Are you looking for a flavorful, low-cal appetizer recipe that is gluten-free, dairy-free, can be made ahead of time and has the charm of being red and green? Here’s one! 

Lightly adapted from Eric Akis’ “Everyone Can Cook for Celebrations,” these treats tend to disappear quickly from the table.

Quantity – about 20 pieces

Photo by Felicia Orth
 
Ingredients:
 
4 ounces smoked salmon, finely chopped
3 tablespoons finely chopped red onion
1 tablespoon capers, finely chopped
1 tablespoon extra-virgin olive oil
2 teaspoons fresh lemon juice
1 teaspoon Dijon mustard
Freshly ground black pepper, to taste
2 tablespoons chopped fresh dill, plus more for garnish
20 English cucumber slices cut 1/2-inch thick –this is one English cucumber, which has thin, non-bitter, non-waxy skin.
 
Directions

Gently mix the salmon, onion, capers, oil, lemon juice, mustard, pepper and dill in a bowl. Use a small spoon or melon baller to scoop out a bit of the center portion of each cucumber slice.

Photo by Felicia Orth

Mound 2 teaspoons of the smoked salmon mix into the center of each cumber slice and arrange on a serving tray.

Smoked Salmon on Cucumber Rounds

Photo by Felicia Orth

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