Little Smoked Salmon Cucumber Cups With Peppered Creme Fraiche

Name: Little Smoked Salmon Cucumber Cups With Peppered Creme Fraiche
Prep time: 15 min
Total time: 15 min
Yield: 7 serving(s)
Ingredients: 1 medium cucumber, cut into 1-inch slices; 10 tablespoons creme fraiche; 1 large lemon, zest of; fresh ground black pepper; 225 g smoked salmon; salt (optional); lemon slice (to garnish) (optional); dill (optional) or parsley (optional)

Submitted by Chef #1152758

"Appetizer of cucumers stuffed with smoked salmon"

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Ready In:: 15mins
Ingredients:: 8
Serves:: 7

ingredients

1 medium cucumber, cut into 1-inch slices
10 tablespoons creme fraiche
1 large lemon, zest of
fresh ground black pepper
225 g smoked salmon
salt (optional)
lemon slice (to garnish) (optional)
dill (optional) or parsley (optional)

directions

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