Cooking with Alison

Smoked Salmon on Cucumber Rounds Recipe (and a Happy Mistake)

In Appetizers, Hors D'oeuvres, Snacks on April 9, 2014 at am

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Most people love smoked salmon, so I knew that smoked salmon hors d’oeuvres was a must-have when I was designing the menu for John’s housewarming party.  Lemon and cream cheese or mascarpone cheese are standard toppings for smoked salmon and cucumber canapés (see my smoked salmon and lemon mascarpone crostini recipe here).  I wanted to use something lighter this time, so I was planning on topping my canapés with sour cream.  But in the mad rush to get all of the food out as guests started to arrive, I accidentally piped something else onto my hors d’oeuvres.  I didn’t even realize the happy mistake until the end of the night, when I was putting everything away.  I lost count of how many of these we made, and we had none leftover.  People loved and complimented these, thinking that I had used a light and airy cheese topping.  Even I didn’t notice the swap (shame on you, palate).  It turns out, that just a small dollop of unsweetened whipped cream works absolutely beautifully (if not better than sour cream, cream cheese, and mascarpone) atop smoked salmon and cucumber.  Here’s a toast to happy accidents!  I plan to use whipped cream for these hors d’oeuvres again in the future.  Now… what am I going to do with all of the sour cream that I bought?

Smoked Salmon on Cucumber Rounds Recipe

1 package (550 grams/1.2 pounds) of Norwegian Fjord’s Smoked Norwegian Steelhead Salmon  (Note:  This can be found at Costco.)

2 to 3 english cucumbers, sliced crosswise 1/4 inch to 1/3 inch thick

1 cup of heavy whipping cream (35%), whipped until stiff peaks form using an electric stand mixer, OR 2 cups of sour cream, plain/herbed cream cheese, or mascarpone cheese  (Note:  If you are using cream cheese or mascarpone cheese, stir in freshly squeezed lemon juice to taste.  The lemon juice will also help to thin out the thick cheese spreads.)

1 bunch of fresh dill or chives  (Note:  Alternatively, you could top with some coarsely chopped capers.)

Place your cucumber slices onto your serving platter in a single layer.  Use a sharp knife to cut all of the slices of smoked salmon in half, right down the middle, lengthwise, of the package.  Then use your fingers to wrap up or bunch up a half slice of smoked salmon and place it on top of a cucumber slice.  Repeat this until all of your cucumber slices have a half slice of smoked salmon on top of it.  If you are making this a few hours in advance, cover the serving platter with syran wrap and place the smoked salmon and cucumber slices into the refrigerator until ready to serve.  Then use a piping bag and tip to pipe a whipped cream rosette onto the centre of each smoked salmon and cucumber canapé.  Finally, add a small sprig of dill leaves or finely sliced chives to each whipped cream rosette.  Serve immediately.

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  1. Love it when mistakes turn out delish! Sometimes I cut the duke a tad thicker and use the melon ballerina to dig a little indentation in the cuke slice, watching not to make a hole.
    This way whatever sits on it is a bit more stable. Have done this with a spicey dried shrimp sambal which contrasts nicely with the cuke.

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