Description
These splendid appetizers have the ideal blending of smoked salmon, cream cheese and the crunch of cucumber. A nice beginning to any dinner party.
Ingredients
- 8 ounces, fluid Cream Cheese
- 1 Tablespoon Cream
- 1 teaspoon Lemon Zest
- ½ Tablespoons Lemon Juice
- 2 teaspoons Horseradish
- 1 Tablespoon Fresh Dill
- ¼ teaspoons Kosher Salt
- ¼ teaspoons Black Pepper
- 1 whole English Cucumber, Sliced
- 4 ounces, weight Smoked Salmon
- Fresh Dill, For Garnish (optional)
- 2 Tablespoons Capers
Preparation
In a small bowl beat all the ingredients together except the cucumber, salmon, and capers.
Lay out cucumber rounds onto a serving plate. Using a pastry bag with a large round tip, pipe cream cheese mixture onto the rounds.
Cut each slice of smoked salmon in half lengthwise and roll up. Layer salmon on top of the cream cheese mixture and place the small sprig of fresh dill in the center (optional). Sprinkle the capers over each of the salmon timbales.
Chill for at least 1 hour, up to 24 hours.
