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Ingredients Jump to Instructions ↓

  1. 1/2 lb 227g / 8oz High-quality smoked salmon

  2. 1/4 cup 36g / 1 1/3oz Very finely-diced shallots

  3. 2 tablespoons 30ml Lemon juice

  4. 2 teaspoons 10ml Snipped fresh dill

  5. 2 teaspoons 10ml Olive oil Freshly-ground black pepper - to taste

  6. 2 tablespoons 30ml Creme fraiche

  7. 2 Pickling cucumbers Feathery dill fronds - for garnish

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Trim salmon of dark parts and dice very fine. Place the salmon, shallots, lemon juice, dill, olive oil and pepper to taste in a small bowl. Use a fork to mix well without compressing the mixture. (This can be made a day ahead and refrigerated, covered airtight.) Cut the cucumbers into 24 (1/4-inch-thick) slices. Spread a thin layer of creme fraiche on each slice. Put 1 tablespoon of the salmon mixture on each; shape neatly with your fingers. Garnish each with a tiny dill frond. (This can be served immediately or held for several hours, refrigerated.) Serve chilled. This recipe yields 8 servings. Each serving: 51 calories; 569 mg sodium; 8 mg cholesterol; 3 grams fat; 1 gram saturated fat; 1 gram carbohydrates; 5 grams protein; 0.02 gram fiber.

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