Rosy Salmon Bites

By Grammie926

Ruby red colour will add flare to your next party.

Ingredients

• Makes 12 servings Per serving:
• 1 English cucumber
• 2 tbsp (25 mL) PC Blue Menu Yogurt Spread - Plain
• 1 pkg (150 g) PC Vodka Beet Smoked Atlantic Salmon
• 1 green onion, thinly sliced on diagonal
• ½ tsp (2 mL) finely grated lemon rind
• Nutritional Information
• 30 calories, fat 1.5 g, omega-3 fatty acids 0.36 g, sodium 70 mg, carbohydrate 1 g, fibre 0 g, protein 3 g

Details

Servings 12
Preparation time 10mins
Cooking time 10mins

Preparation

Step 1

1. Scrub cucumber. Trim one end. Cut twelve ½ inch (1 cm) thick rounds. Reserve remaining cucumber for another use. Place rounds on serving platter. Spread a little yogurt spread over each round, dividing evenly. (Alternatively, use two small spoons to form oval-shaped dollops.)
2. Remove smoked salmon from package. Slice in half lengthwise. If you do not have 12 pieces, cut the large pieces in half to make 12.
3. One at a time, gather each piece of smoked salmon into a bunch and place on top of a cucumber slice. Garnish with green onion and rind.

1 English cucumber
2 tbsp (25 mL) PC Blue Menu Yogurt Spread - Plain
1 pkg (150 g) PC Vodka Beet Smoked Atlantic Salmon
1 green onion, thinly sliced on diagonal
½ tsp (2 mL) finely grated lemon rind
Instructions

1. Scrub cucumber. Trim one end. Cut twelve ½ inch (1 cm) thick rounds. Reserve remaining cucumber for another use. Place rounds on serving platter. Spread a little yogurt spread over each round, dividing evenly. (Alternatively, use two small spoons to form oval-shaped dollops.)
2. Remove smoked salmon from package. Slice in half lengthwise. If you do not have 12 pieces, cut the large pieces in half to make 12.
3. One at a time, gather each piece of smoked salmon into a bunch and place on top of a cucumber slice. Garnish with green onion and rind.

Chef's Tips

To make smoked salmon rosettes, hold a bottom corner of the piece of smoked salmon between your thumb and forefinger; using other hand, roll up the piece of smoked salmon making it tighter at the bottom and looser at the top.