Cucumber Slices
topped with Smoked Salmon Mousse and Dill Weed

recipe and photograph created by www.finedinings.com

Prep Time: 20 min      Total Time: 20 min      Yield: 30 approx

Ingredients:

1 English cucumber, unpeeled
Salt, to taste
2 ounces smoked Salmon, shredded and minced
1 tablespoon heavy cream
2 ounces cream cheese, softened
1/4 teaspoon fresh Lime Juice
1 shallot, chopped finely
3/4 teaspoon fresh dill weed, chopped
Salt and Pepper, to taste
garnish with dill weed or diced red bell peppers or tomatoes

Instruction:

Score cucumber skin lengthwise with tines of a fork, slice cross-wise 1/2-inch thick; scoop out centers with a melon baller leaving 1/4-inch walls, lightly salt them, turn upside down to drain on paper towels.

In a food processor combine salmon, cream, cheese, lime juice, shallots and dill weed until it is of a mousse consistency. Taste for seasoning, add salt and pepper accordingly.

Fill a piping bag fitted with a plain round tip, or spoon a small amount of the mixture on the prepared slices. Garnish if desired and serve.

Wine recommendation: Chardonnay; Pinot Grigio; Fume Blanc; Sauvignon Blanc;

Restaurant Reviews   About the Author  created by Peggy Bucholz, Fine Dining Gourmet Recipes All Rights Reserved established 2001 www.finedinings.com