Smoked Salmon Rose Cucumber Cups
Pretty little bites to serve for a ladies tea or cocktail party, with smoked salmon made into roses stuffed into a cucumber cup filled with seasoned cream cheese. Or hey, you could make them for yourself when you need a little pretty something to munch on. (Yeah, that’s kinda what happened here.)
I didn’t really start out intending to make these into salmon roses. But once I’d stuffed the cucumber cups with cream cheese, then I found myself wondering what to do with the salmon to make it look somewhat presentable. A little voice inside my head told me to fold over the salmon and roll it up into a rose and scrunch it into the cream cheese. Lovely! And then I added a few capers (because I had bagels and lox on my mind … and that always involves capers) … and a little spike of chive I don’t know why … because it needed a little something more.
I don’t know why I thought so much over the presentation of these little things. It was just a quick snack, before the kids and I ran out to the store. I really hadn’t eaten much at all that day and I knew I needed to eat SOMETHING. So this is what I made. I just made these 4 little cups and saved the rest of the cream cheese mixture for later … but this recipe makes enough cheese mixture to make 8 – 10 little cups, or perhaps more, if you don’t hollow them out as much as I did.
I feel like I could improve upon these … so you may see a new improved version at some point, but in the meantime, try these. They are well worth the few minutes it takes to put them together and very pleasing, presentation-wise. Easy. Low carb. Healthy. A little fancy. Not too shabby, if I do say so myself.
- 4 oz. Greek cream cheese (or Neufchatel, at room temperature)
- 2 green onions, snipped & chopped fine ... or 2 Tablespoons chives
- 1/8 - 1/4 teaspoon granulated garlic
- 1 teaspoon dried dill (or fresh)
- 8 - 10 1-inch slices of English cucumber
- Smoked salmon
- Chives and capers, for garnish
- Mix together the cream cheese, onions or chives, garlic and dill. Set in the fridge to cool.
- Slice the cucumber, then use a melon baller to make "cups" in the slices, taking care not to cut through to the bottom.
- Fill each cup with cream cheese. Then take a 1 1/2 - 2-inch wide by about 1 inch high piece of smoked salmon, fold it in half and roll it up to make a "rose", then stick it into the cream cheese mixture in the cucumber. Add a few capers for "leaves" and a little spoke of chive if you like. Enjoy!
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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