Smoked Salmon Canapes
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“I like these at Christmas time because of the red, green colors. (they are good anytime tho) Relatively low cal . for the festive season”
Smoked Salmon Canapes
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Chef's Note
“I like these at Christmas time because of the red, green colors. (they are good anytime tho) Relatively low cal . for the festive season”
READY IN:20mins |
SERVES:8 |
YIELD:32 Canapes |
UNITS:US |
Ingredients Nutrition
- 3 medium cucumbers
- 2⁄3 cup reduced-fat cream cheese
- 1⁄4 cup smoked salmon, chopped
- 2 tablespoons horseradish
- 32 slices pumpernickel rounds
- 1⁄4 cup red caviar
- parsley (to garnish) or dill sprigs (to garnish)
Directions
- With a vegetable peeler remove and discard a long strip of the green outer peel.
- On the same side continue to pare long thin strips edged in dark green until you reach the seedy portion (You should get about 3 strips). Rotate the cuke a quarter turn and continue paring.
- You will need 3 dozen strips Bring a saucepan of water to a boil and add strips and blanch for 5 SECONDS Refresh in cold water and dry on paper towels.
- Blend together the cream cheese, smoked salmon and horseradish.
- (You can do the strips and mix the salmon/ cheese the day before you are serving, store in the fridge) Shortly before serving spread the cheese/salmon mixture on the pumpernickel rounds, Drape a cuke strips on each and top with a small dollop of caviar.
- Garnish the serving platter with parsley or dill.
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Smoked Salmon Canapes