Recipes: Fabulous Festive Fish! Little Smoked Salmon Cucumber Cups With Peppered Crème Fraiche

Recipes: Fabulous Festive Fish! Little Smoked Salmon Cucumber Cups With Peppered Crème Fraiche

Recipes: Fabulous Festive Fish! Little Smoked Salmon Cucumber Cups With Peppered Crème Fraiche

Recipes:

Fabulous Festive Fish!

Little Smoked Salmon Cucumber Cups With Peppered Crème Fraiche

Loch Fyne Smoked Salmon Tartine (Tartine au saumon fumé)

Loch Fyne Smoked Salmon Tartine (Tartine au saumon fumé)

For my last Fish on Friday post before Christmas, I bring you a simple and very elegant appetiser, Little Smoked Salmon Cucumber Cups With Peppered Crème Fraiche, as well as a list of some of my fish recipes over the last year…….most of the recipes I am sharing in this fabulous fishy post are quick and easy to make and will be perfect as a change from all the rich food that we will be eating over the festive period. Smoked salmon and hot smoked salmon are the stars of the festive table, especially the buffet table, and are both easy to prepare. I am writing this post from my hotel room in London, so this will be short and sweet as I am hunched over my laptop in the Wi-Fi lounge! But, I hope that you will all gain some fabulous fishy inspiration from the recipe links I am sharing, as well as the recipe for my Little Smoked Salmon Cucumber Cups With Peppered Crème Fraiche.

Little Smoked Salmon Cucumber Cups With Peppered Crème Fraiche

Little Smoked Salmon Cucumber Cups With Peppered Crème Fraiche

Apart from the smoked salmon recipes, my favourite festive hot smoked salmon recipe is without doubt Hot Smoked Salmon Wellington. The only salmon I ever use is from Delish Fish; it is delicately roasted with honey and has a subtle smoked flavour.  The Hot Smoked Salmon Wellingtons make a perfect meal or you can make smaller ones for a buffet……just serve them with some home-made tartar sauce.

Hot Smoked Salmon Wellington

Hot Smoked Salmon Wellington

Anyway, time to go now, I will see you later when I am back home in North Yorkshire! Have a GREAT Friday, Karen.

Little Smoked Salmon Cucumber Cups With Peppered Crème Fraiche

Serves 30
Prep time 15 minutes
Allergy Fish
Meal type Appetizer, Side Dish, Snack, Starter
Misc Gourmet, Pre-preparable, Serve Cold
Occasion Christmas, Formal Party, Thanksgiving
Region British
By author Karen S Burns-Booth
Delightful and EASY little smoked salmon and cucumber appetisers, and healthy too, with NO pastry! These are a breeze to make but they tick all the taste boxes, as well as being elegant. Cucumbers do vary in size, and I have suggested a medium cucumber, which is about 10″ to 12″ long………however, any size will do!! Adjust the crème fraîche to how many cups you yield from a cucumber, I managed to make 30 cups and used 10 tablespoons of crème fraîche for that amount, 1 teaspoon per cup. Serve these with cocktails and pre-dinner drinks, or as part of a buffet. The cucumber cups and crème fraîche can be prepared beforehand, but these should only be assembled 1 hour before serving (at the most) and covered in cling film to ensure the smoked salmon does not dry out. Allow 2 to 4 per person, depending on what else is served.

Ingredients

  • 1 medium cucumber, cut into 1-inch slices
  • 10 tablespoons creme fraiche
  • zest of one large lemon
  • fresh ground black pepper, to taste (about 2 teaspoons)
  • 225 g smoked salmon (8 ozs)
  • salt (optional)
  • lemon slices, to garnish (optional)
  • dill (optional) or parsley, to garnish (optional)

Note

Delightful and EASY little smoked salmon and cucumber appetisers, and healthy too, with NO pastry! These are a breeze to make but they tick all the taste boxes, as well as being elegant. Cucumbers do vary in size, and I have suggested a medium cucumber, which is about 10″ to 12″ long………however, any size will do!! Adjust the crème fraîche to how many cups you yield from a cucumber, I managed to make 30 cups and used 10 tablespoons of crème fraîche for that amount, 1 teaspoon per cup. Serve these with cocktails and pre-dinner drinks, or as part of a buffet. The cucumber cups and crème fraîche can be prepared beforehand, but these should only be assembled 1 hour before serving (at the most) and covered in cling film to ensure the smoked salmon does not dry out. Allow 2 to 4 per person, depending on what else is served.

Directions

Step 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.
Step 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.
Step 3 Spoon a little seasoned crème fraiche into each cucumber cup, about 1 teaspoon per cup.
Step 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.
Step 5 Garnish with lemon slices if you wish, or with dill or parsley. Makes about 30 according to size of cucumber.
Step 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.

FABULOUS FISHY FEASTS (RECIPES) FROM LAVENDER AND LOVAGE

 Smoked Salmon Tartine (Tartine au saumon fumé) 

Smoked Salmon Tartine (Tartine au saumon fumé)

Hasty Tasty Baked Plaice with Chive Butter (Gluten Free) 

Hasty Tasty Baked Plaice with Chive Butter (Gluten Free)

Hot Smoked Salmon Wellington

Hot Smoked Salmon Wellington

Omelette Arnold Bennett

Omelette Arnold Bennett

 Brandade de Morue, French Salt Cod and Potato Gratin

My take on Brandade de Morue, served as a main meal with salad and baguette

Bacalao Fritters – Salt Cod Fritters with Saffron and Pimenton

SeptTOTM2008100

~ Marmite Ecossaise ~ Luxury Scottish Seafood Stew 

Fabulous Fish for Good Friday - Marmite Ecossaise – Luxury Scottish Seafood Stew

Flaming Garlic & Whisky King Prawns

Flaming Whisky and Garlic King Prawns

- Scottish Seafood Chowder – Cullen Skink my way…….with Smoked Whiting

Cullen Skink my way........with Smoked Whiting

Pan-Fried Sea Bass Fillets in a Pastis & Caper Butter Sauce served with Marsh Samphire

Pan-Fried Sea Bass Fillets in a Pastis & Caper Butter Sauce

Scotch Rarebit with Smoked Haddock

Scotch Rarebit with Smoked Haddock

Luxury Seafood Pancakes au Gratin

Seafood Pancakes au Gratin

Smoked, Peppered Mackerel Pâté with Rye Bread Toasts

Smoked & Peppered Mackerel Pâté with Rye Bread Toasts

Pan-fried Scallops with Black Pudding and Warm Fennel Salad

Pan-Fried Scallops with Black Pudding and Warm Fennel Salad

Edwardian Fish Cakes with Wild and Smoked Haddock

OLYMPUS DIGITAL CAMERA

Smoked Haddock Kedgeree 

OLYMPUS DIGITAL CAMERA

Creamy Salmon and Orange Pasta with Mixed Herbs 

Family Fish and Pasta on Friday: Creamy Salmon and Orange Pasta with Mixed Herbs Recipe

Clementine and Honey Roast Salmon Salad with Wasabi Dressing

Clementine and Honey Roast Salmon Salad with Wasabi Dressing Recipe

ALL LAVENDER AND LOVAGE FISH RECIPES:

FISH RECIPES

Festive Fish on Friday: Clementine and Honey Roast Salmon Salad with Wasabi Dressing Recipe

 

Comments

  1. says

    oh my mum used to make these when I was a kid – or something very similar. I remember they were topped with lumpfish caviar which we thought was terribly decadent – and served up for her bridge evenings! Very hyacinth bouquet!

  2. says

    them cucumber cups is genius/gorgeous in the making!… love the idea… totally carb free and packed with taste… you are a bloody genius!… love smoked salmon and WILL be making these xx

  3. Fiona Matters says

    This is such a good idea – salmon, cream cheese and cucumber go so well together and being a coeliac eliminating the bread is a great idea!

  4. Sara Hughes says

    How very morish! I hadn’t thought of making cucumber the cups for filling – quicker than making blini too.

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