Smoked Salmon–Cucumber Canapés

Smoked Salmon–Cucumber Canapés
Roast Chicken Salad Tea Sandwiches (center front), Smoked Salmon–Cucumber Canapés (front left and right)

Enjoy the savory taste of Smoked Salmon–Cucumber Canapés. Pictured with Roast Chicken Salad Tea Sandwiches.

Smoked Salmon–Cucumber Canapés
Yield: 12
  • 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*
  1. 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.
  2. 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.
  3. Using a melon baller, scoop a shallow cavity in cucumber sections, discarding center pulp.
  4. 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.
  5. Serve immediately.
* Beginning on a short end, roll each slice of pickled sushi ginger into a flower shape.

 From TeaTime May/June 2017  

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