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Little Smoked Salmon Cucumber Cups With Peppered Crème Fraiche

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Little Smoked Salmon Cucumber Cups With Peppered Crème Fraiche

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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.
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