Author Notes
These splendid appetizers have the ideal blending of smoked salmon, cream cheese and the crunch of cucumber. A nice beginning to any dinner party. —Kristy Murray
Ingredients
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8 ounces
Cream Cheese
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1 tablespoon
Cream
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1 teaspoon
Lemon Zest
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1/2 tablespoon
Lemon Juice
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2 teaspoons
Horseradish
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1 tablespoon
Fresh Dill, chopped
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Pinch of Salt
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Pinch of Black Pepepr
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1
English Cucumber
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4 ounces
Smoked Salmon
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2 tablespoons
Capers
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Small Sprigs of Fresh Dill
Directions
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In a small bowl beat all the ingredients together except the cucumber.
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Lay out the cucumber rounds onto a serving plate. Using a pastry bag with a large round tip, pipe the cream cheese mixture onto the rounds.
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Cut each slice of smoked salmon in half lengthwise and roll up. Layer the Salmon on top of the cream cheese mixture and place the small sprig of fresh dill in the center (optional).
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Sprinkle the capers over each of the salmon timbales.
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Cover and chill for at least one hour, up to 24 hours.
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