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
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
- In a small bowl, whisk together crème fraîche, lemon zest, salt, and pepper. Cover bowl and refrigerate for several hours for flavors to meld.
- 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.
- 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.
- 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.