Fresh Cucumber Slices With Smoked Salmon And Wasabi Cream Recipes

FRESH CUCUMBER SLICES WITH SMOKED SALMON AND WASABI CREAM

Steps:

• Partially peel cucumber horizontally (so that some dark green still shows), then slice into 20 @ 1/4-inch thick rounds. Lay on paper towels.
• Arrange slices of smoked salmon on top of the cucumber slices, cutting salmon to fit.
• Drizzle salmon with lemon juice and lightly sprinkle with pepper.
• In a small bowl whip together the cream cheese, fresh dill, fresh chives, pepper, and wasabi powder.
• Top salmon with wasabi cream, and garnish with fresh dill.

CUCUMBER SLICES WITH SMOKED SALMON AND AVOCADO CREAM

Steps:

• Cut 18 rounds from cucumber (about 1/4 inch thick) and save any leftover for another use. Top each round with a thin slice of salmon cut to fit. Drizzle a little lemon juice over the salmon, then season with salt and pepper.
• Place avocado, sour cream, 1 teaspoon pf lemon juice, salt, pepper, and cayenne pepper in a food processor and process until smooth and blended.
• Garnish each cucumber slice with a dollop of avocado cream and sprinkle with green onions.

CUCUMBER CUPS WITH DILL CREAM AND SMOKED SALMON

Steps:

• Trim ends from cucumbers and cut crosswise into 24 (3/4-inch-thick) rounds. Scoop a 1/2-inch-deep depression from one side of each round with a small melon-baller, forming little cups. Drain cucumbers, cup sides down, on paper towels for 15 minutes.
• Beat cream cheese, chopped dill, lemon zest, lemon juice, and black pepper together in a bowl. Spoon 1/2 teaspoon cheese mixture into each cucumber cup. Top each cup with 1 salmon strip and 1 dill sprig.

WASABI AND SALMON CUCUMBER APPETIZERS

Steps:

• About twenty minutes before you want to start working, set the cream cheese out on the counter to soften. (You can skip this step, if necessary, but it will mean a bit more effort in the next step, mixing the cream cheese with the wasabi.)
• When the cream cheese is softened, combine the wasabi powder and water to make a smooth paste. Mix the cream cheese in with the wasabi paste until it is combined.
• Wash the cucumbers well and then peel them lengthwise in alternating strips.
• Slice the cucumbers into disks about an eighth to a quarter inch thick.
• Top each cucumber slice with a fold of smoked salmon.
• Put a ½ tsp. of cream cheese atop the salmon.
• Secure each appetizer with a toothpick.
• Serve on a tray.
• Note: Takes a half hour of active labor plus about twenty minutes to soften the cream cheese.