Little Smoked Salmon Cucumber Cups With Peppered Creme Fraiche

By Chef #1152758 on October 16, 2012

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Ingredients

    1. 1 medium cucumber, cut into 1-inch slices
    2. 10 tablespoons creme fraiche
    3. 1 large lemon, zest of
    4. fresh ground black pepper
    5. 225 g smoked salmon
    6. salt (optional)
    7. lemon slice ( to garnish) (optional)
    8. dill (optional) or parsley (optional)

Directions

  1. 1 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.
  2. 2 Mix the lemon zest and black pepper with the crème 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.
  3. 3 Spoon a little seasoned crème fraiche into each cucumber cup, about 1 teaspoon per cup.
  4. 4 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 crème fraiche.
  5. 5 Garnish with lemon slices if you wish, or with dill or parsley. Makes about 30 according to size of cucumber.
  6. 6 You can prepare the cucumber cups and crème fraiche several hours beforehand- cover them and store them in the fridge; assemble them just before you are ready to serve them.
 
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