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Name: Smoked Salmon with Caviar on Cucumber
Cook time: 25 min
Total time: 25 min
Cuisine: Starters
Ingredients: 8 ounces smoked salmon, coarsely chopped; (2-ounce) caviar; 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

Được viết bởi Gourmet de Paris

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April 6 2021

Được viết bởi Gourmet de Paris

Caviar sẽ nâng cao chất lượng của nó. khi trứng cá muối được kết hợp với cá hồi thì nó chỉ đơn giản là ngon.

Smoked Salmon with Caviar on Cucumber

Rated 5 stars by 1 users

Cook Time

25 minutes

Author:

chowhound.com

One of our favorite appetizers for special occasions, this simple recipe for salmon, caviar and cucumber one-bite canapés is easy yet sophisticated. Low carb, keto, and gluten free recipe. The salmon and caviar are obviously the stars of this dish and the ingredients that they are paired with should compliment, not over power them. The cucumber brings a wonderful freshness to the plate and this is all topped on a crispy piece of toast to add texture.

Image ofSmoked Salmon with Caviar on Cucumber

Ingredients

8 ounces smoked salmon, coarsely chopped
(2-ounce) caviar
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

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Directions

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.