A fresh and simple appetizer that makes you look like you are a Cordon-Bleu chef! Perfect for those summer get-togethers or simply as a snack.
2 English cucumbers
1 cup cream cheese, room temperature
2 tbsp lime juice
8 tbsp fresh coriander, grated
2 tbsp finely chopped shallots
6 oz smoked salmon
Wash cucumbers and slice them into 1/4 inch thick slices. Make a small hole in the center using a spoon or a melon baller. Make sure you leave a bit of a base that the cream cheese filling can rest in it.
Prepare the filling by beating the cream cheese with the lime juice until smooth. Grate in the coriander and add the chopped shallots. Fill a piping bag fitted with a star tip and fill each cucumber with approximately 1/2 tsp of the filling. Cut the salmon into about 3-inch x 1/2-inch slices. Roll up the salmon strip and rest on the cream cheese filling.
Refrigerate until ready for use. Serve the same day.
Change the filling by substituting the shallots with extra coriander and adding capers with chopped pink sushi ginger.