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Lox and Cream Cheese Stuffed Cucumbers
Nb persons: 10
Yield: 4
Preparation time: 20
Total time: 25
Source:
| 2 unwaxed cucumbers | |
| 1 (8-ounce) container | cream cheese, softened |
| 1 (8-ounce) container | sour cream |
| 1 (3-ounce) package | smoked salmon, chopped into small pieces |
| 1 | shallot, diced |
| 1/2 | lemon, juiced, seeds removed |
| 1 bunch | fresh dill, chopped |
| Pinch | salt |
| fresh ground pepper | |
Directions
Using a peeler, create stripes on the outside of the cucumber by peeling along length of cucumber, leaving every other section intact. Cut off ends of cucumber and slice into 1-inch rounds. Using a melon baller, scoop out the seeds and inner flesh from the top 2/3's of each cucumber slice. Do not scoop all of the way through. Set aside. In a bowl, combine equal parts cream cheese and sour cream. Mix in salmon, shallots, lemon juice, salt and pepper, combining thoroughly. Transfer the mixture to a pastry bag with a star 8 tip. Pipe the filling generously into each cucumber section. Garnish with sprig of dill. As an alternative, use red pepper cream cheese.
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