Salmon Roses on Cucumber Rounds

Salmon Roses on Cucumber Rounds

Strips of smoked salmon shaped into rosettes and placed into the wells of scooped-out cucumber slices make for a light, yet eye-catching, savory.

Salmon Roses on Cucumber Rounds
Serves: 8
A simple crème fraîche spread adds pleasing flavor to these gluten-free canapés.
  • 3 tablespoons crème fraîche
  • 2 teaspoons fresh lemon zest
  • ⅛ teaspoon fine sea salt
  • ⅛ teaspoon ground black pepper
  • ½ English cucumber
  • 1 (4-ounce) package smoked salmon slices
  • Garnish: fresh lemon zest
  1. In a small bowl, whisk together crème fraîche, lemon zest, salt, and pepper. Cover bowl and refrigerate for several hours for flavors to meld.
  2. Using a Y-shaped vegetable peeler, scrape cucumber vertically, creating alternate stripes. Using a sharp knife, cut 8 (½-inch) round slices from cucumber, discarding excess or reserving for another use. Using a mini melon baller, scoop a well into each cucumber slice. Blot cucumber slices dry with paper towels.
  3. Place approximately ¼ teaspoon crème fraîche mixture into each well. Cut salmon into ½-inch-wide strips of varying lengths. Starting on the outer edge of cucumber wells, arrange salmon strips in concentric circles to resemble a rose until filled. Serve immediately, or cover lightly with plastic wrap and store in the refrigerator for up to an hour.
  4. Just before serving, garnish centers of salmon roses with lemon zest, if desired.
Make-Ahead Tip: Crème fraîche mixture can be made a day in advance, stored in a covered container, and refrigerated. Cucumber sections can be prepared a day in advance, wrapped in plastic, stored in a resealable plastic bag, and refrigerated.



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