RECIPE | Smoked Salmon & Cucumber Cups23rd December 2015
Makes around 40 | Prep 20 mins | No Cook
When I think of a canapé, I immediately think of smoked salmon in some form, and my favourite form is its most simple. Blended with cream cheese, dill and lemon- really classical (and easy!), but topped with toasted pine nuts for an interesting added texture and flavour, their natural buttery-ness works wonderfully.
The smoked salmon spread can keep in the fridge for a couple of days in advance but assembling is best up to an hour before serving.
100g smoked salmon
135g soft cream cheese
10g dill, washed
1/2 lemon, juice only
50g pine nuts
2 cucumbers, skin peeled, cut in half lengthways, seeds removed with a teaspoon
- Dry fry the pine nuts in a pan to toast them, keep your eye on them as their high oil content means they can catch fast. Once sufficiently toasty and golden, remove and set aside.
- In a food processor, blend the smoked salmon until smooth.
- Add the cream cheese, washed dill, and lemon juice and blend once more.
- Spread the smoked salmon mix into the cavity of the cucumbers where the seeds were. (I save some of the spread to go on a bit of toasted rye in the morning!)
- Scatter over the pine nuts, evenly distributing. And slice into bitesize pieces. Serve.