Ingredients
- 2 cucumbers
- 8 oz. plain cream cheese
- 4 oz. sour cream
- 8 oz. smoked salmon, minced
- 1 shallot, minced
- 1/2 lemon, juiced
- 2 tbsp fresh dill, minced
- salt and white pepper to taste
Preparation
Step 1
Using a vegetable peeler, carve stripes along the outside lengths of the cucumbers leaving every other section intact. Cut off the ends of the cucumber and slice into 3/4" thick rounds. Using a melon baller, scoop out the seeds and inner portion from the top of each cucumber slice, to about 2/3 deep. Set aside. Place the smoked salmon, cream cheese, 1/2 of the sour cream, shallots, dill, lemon juice and salt and pepper in a food processor. Pulse the processor on and off quickly so that the mixture is combined but still firm enough to hold it's shape once piped. Add some more sour cream if you need more moisture. Transfer the mixture to a pastry bag with a medium star tip (#8) and pipe into cucumber rounds. (Alternatively, you could use a plastic sandwich bag and cut off a small corner to pipe the mixture). Garnish each round with a sprig of dill and serve.