Smoked Whitefish on Cucumber RoundsRomulo Yanes
Recipe information
Total Time
20 min
Yield
Makes 36 hors d'oeuvres
Ingredients
2 large seedless cucumbers (usually plastic-wrapped; about 2 lb total)
1/2 cup diced (1/4-inch) Granny Smith apple (less than 1)
1/3 cup sour cream
1 1/2 tablespoons finely chopped shallot
1 1/2 teaspoons finely grated fresh lemon zest
1 teaspoon fresh lemon juice
1/2 teaspoon black pepper
2 teaspoons finely chopped fresh dill plus 36 whole small fresh dill sprigs
1 1/4 cups flaked smoked whitefish (1/2 lb)
Preparation
Step 1
Cut 36 (1/3-inch-thick) slices from cucumbers, reserving remaining cucumber. Scoop out and discard some cucumber from center of each round with a melon-ball cutter or a small spoon to create an indentation (leaving bottom intact).
Step 2
Cut enough of remaining cucumber into 1/4-inch dice to measure 1/2 cup.
Step 3
Toss diced cucumber with apple, sour cream, shallot, zest, lemon juice, pepper, chopped dill, and salt to taste. Fold in whitefish.
Step 4
Mound 1 to 1 1/2 teaspoons fish mixture onto each cucumber round. Top with dill sprigs.
