Enjoy the savory taste of Smoked Salmon–Cucumber Canapés. Pictured with Roast Chicken Salad Tea Sandwiches.
Smoked Salmon–Cucumber Canapés
- 1 (8-ounce) package cream cheese, softened
- 1 (4-ounce) package smoked salmon
- 3 tablespoons pickled sushi ginger, drained
- 1 teaspoon fresh lemon zest
- ¼ teaspoon ground black pepper
- 2 whole English cucumbers
- 12 pickled sushi ginger flowers*
- In the work bowl of a food processor, combine cream cheese, salmon, pickled ginger, lemon zest, and pepper, pulsing until combined and smooth. Transfer mixture to an airtight container, and refrigerate until very cold, 6 to 8 hours.
- Using a vegetable peeler, scrape cucumber vertically, creating alternating stripes. Trim and discard ends from cucumber. Cut cucumber into 1-inch sections, making sure cuts are straight so cucumber sections sit level. Turn each section onto a cut side, and place on work surface.
- Using a melon baller, scoop a shallow cavity in cucumber sections, discarding center pulp.
- Transfer cold salmon mixture to a piping bag fitted with large open star tip (Wilton #1M). Pipe mixture into cavity of each cucumber section. Top each canapé with a pickled ginger flower.
- Serve immediately.
* Beginning on a short end, roll each slice of pickled sushi ginger into a flower shape.
From TeaTime May/June 2017