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salmon fromage blanc red onion lemon zest freshly squeezed lemon juice capers kosher salt freshly ground black pepper cucumbers salmon roe
Viewed: 41 - Published at: 3 years agoIngredients
- 8 ounces smoked salmon, coarsely chopped
- 1 cup fromage blanc (about 7 1/2 ounces)
- 1 tablespoon finely grated red onion
- 1 teaspoon finely grated lemon zest (from about 1 medium lemon)
- 1 tablespoon freshly squeezed lemon juice
- 1 1/2 teaspoons coarsely chopped capers
- 1/2 teaspoon kosher salt
- 1/8 teaspoon freshly ground black pepper
- 1 1/2 medium English cucumbers (about 18 ounces), sliced 1/4 inch thick
- 1 (2-ounce) jar caviar or 1/4 cup salmon roe
Method
- Place the smoked salmon, fromage blanc, onion, lemon zest and juice, capers, salt, and measured pepper in a food processor fitted with the blade attachment.
- Process, stopping to scrape down the sides of the bowl as necessary, until smooth, about 20 seconds.
- At this point, the salmon mixture can be transferred to a piping bag fitted with a 1/2-inch star tip and refrigerated for up to 4 hours.
- When ready to serve, arrange the cucumber slices on a serving platter.
- Pipe about 2 teaspoons of the salmon mixture onto each slice.
- Top with the desired amount of caviar or salmon roe (you may have some left over) and serve immediately.
