Cucumber Cups with Dill Cream and Smoked Salmon
Quick and easy to make and beautiful to look at, cucumber cups with dill cream and smoked salmon are a classic flavor combination.
I made this with a trio pack of salmon and put different toppings on each type of salmon. Dill on the dill salmon, capers on the plain, thinly sliced red onion on herb and pepper salmon. I also added a touch more lemon juice so I could whip this very light. I piped on the cream cheese mixture onto the cucumber and on top on the salmon under the toppings. This was the only item that was completely gone by the end of the party. We had about 15 dishes. I will definitely bring this to all future gatherings!!!! Oh and I used hot house cucumbers
I made it as is. I think it needs work. I appreciate bold flavors. I found this boring. Once assembled, I added 4 capers to each salmon draped cucumber. Things I'd change: 1 teaspoon of lemon juice, 1/2 teaspoon black pepper, at least 3/4 teaspoon lemon rind, 2 1/2 - 3 Tablespoons chopped dill, and perhaps 3/4 teaspoon capers gently folded into cream cheese plus 2 -3 on the top with dill sprigs. I think the cream cheese would support a little salt, too. I think 1/2 inch cucumber slices are adequate. My salmon had been frozen. Perhaps that diminished it's flexibility to be an attractive garnish.
This was a hit at a summer party. Per recommendations from other reviewers, I used Boursin instead of cream cheese. Thinking that in addition to the salmon it might end up being too salty (Boursin has salt; cream cheese doesn't), I used about 2 tablespoons of lemon juice, which pairs well with the salmon. Having some of the mix left over, I used it for a spread over crackers, which many, though not all, guests loved. One note of caution, because the skins of large cucumbers can be tough, you may want to cut the slices a little thinner, especially if you dry them well and don't scoop out the middle. All in all, though, a great recipe as is!
I did not make changes. They turned out beautifully. All were eaten and enjoyed by my guests, with many “Yums”. Healthy to boot.
This is easy and only requires a moderate investment of time. It looks elegant and tastes good. They were gone in a flash. Like other reviewers I used English cucumbers and patted them dry as I could. There was no need to scoop them out, the topping (which I based on whipped cream cheese) didn't slide around. The only change I made was to drop in a few capers. Even with that, I still might add a small pinch of salt if I made these again. Also I might be tad a more generous with the lemon and zest measurements but not a whole lot more.
Delicious appetizers. Made with lactose free cream cheese and bit of sour cream. Could have cut cucumbers a bit thinner. Used hot house cucumbers with soft skins, could have used Persian or Armenian cucumbers. Definitely need a melon baller.
Salmon and dill is a match made in heaven: The earthy herb is a wonderful complement to the mild-tasting fish, and the pair is ideal for all your summertime serving needs.