Smoked Salmon with Cucumbers, Cream Cheese, Capers and Onions (Serves 2)

Ingredients: pre-sliced Nova Scotia smoked salmon, allowing 1 ½ ounces per person red onion, finely diced small capers 1 whole cucumber, unpeeled ¾ cup cream cheese 2 tablespoons goat cheese ½ tablespoon fresh rosemary, finely chopped bite-sized water crackers Method: Dip a kitchen towel in warm water and wipe the cucumber thoroughly to remove any wax from the skin. Using the rounded tip of a potato peeler, score the skin of the cucumber vertically 5 times, rotating the cucumber as you proceed, leaving strip of cucumber skin in between each scoring. Then, slice the cucumber in 1/16-inch slices. Mix together the rosemary with the cream and goat cheeses and spoon into a pastry bag that has a “star” tip. Squeeze a dollop of the cheese mixture onto each cucumber slice. Onto each serving plate, place several cheese-topped cucumber slices, a few crackers, a tablespoon of red onion, a tablespoon of capers, and 1 ½ ounches of sliced smoked salmon. To assemble: On top of half of the cucumber slices, place a slice of smoked salmon, roll up, and cut into thirds. Then, open out the cucumber-cream cheese-smoked salmon roll and sprinkle with onions and capers. On top of the remaining cheese-topped cucumber slices, place a cracker. Enjoy! ««« Back to Recipe Search page