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Categories:Viewed: 51 - Published at: 5 years ago
Ingredients
- 1 medium cucumber, cut into 1-inch slices
- 10 tablespoons creme fraiche
- zest of one large lemon
- fresh ground black pepper, to taste (about 2 teaspoons)
- 225 g smoked salmon (8 ozs)
- salt (optional)
- lemon slice, to garnish (optional)
- dill (optional) or parsley, to garnish (optional)
Method
- 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 creme 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 creme 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 creme 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 creme fraiche several hours beforehand- cover them and store them in the fridge; assemble them just before you are ready to serve them.
