Smoked Whitefish on Cucumber Rounds |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 36 |
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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) |
Directions:
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).
2. Cut enough of remaining cucumber into 1/4-inch dice to measure 1/2 cup.
3. Toss diced cucumber with apple, sour cream, shallot, zest, lemon juice, pepper, chopped dill, and salt to taste. Fold in whitefish.
4. Mound 1 to 1 1/2 teaspoons fish mixture onto each cucumber round. Top with dill sprigs.
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