Smoked Salmon-Cucumber Canapes
1 (8-ounce) package cream cheese, softened
1 (4-ounce) package smoked salmon
3 tablespoons pickled sushi ginger, drained
1 teaspoon fresh lemon zest
¼ teaspoon ground black pepper
2 whole English cucumbers
12 pickled sushi ginger flowers
Special Equipment and INGREDIENTS
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steps to make
Gather the ingredients.
In the work bowl of a food processor, combine cream cheese, salmon, pickled ginger, lemon zest, and pepper, pulsing until combined and smooth. Transfer mixture to an airtight container and refrigerate until very cold. 6 to 8 hours.
Using a vegetable peeler, scrape cucumber vertically, creating alternating stripes.
Trim and discard ends of cucumber. Cut the cucumbers into 1-inch sections, making sure cuts are straight so sections sit level. Turn each section onto a cut side and place it on the work surface.
Using a melon baller, scoop a shallow cavity in cucumber sections, discarding the center pulp.
Transfer cold salmon mixture to a piping bag fitted with a large open star tip. Pipe the mixture into the cavity of each cucumber section.
Make ginger flowers by beginning on a short end, roll each slice into a flower shape. Top each canape with a pickled ginger flower. Serve immediately.