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Smoked Salmon with Caviar on Cucumber

Name: Smoked Salmon with Réserve Loste Caviar on Cucumber
Prep time: 25 min
Total time: 25 min
Yield: About
Ingredients: 8 ounces smoked salmon, coarsely chopped; 1 cup fromage blanc (about 7 1/2 ounces); 1 tablespoon finely grated red onion; 1 teaspoon finely grated lemon zest (from about 1 medium lemon); 1 tablespoon freshly squeezed lemon juice; 1 1/2 teaspoons coarsely chopped capers; 1/2 teaspoon kosher salt; 1/8 teaspoon freshly ground black pepper; 1 1/2 medium English cucumbers (about 18 ounces), sliced 1/4 inch thick; 1 (2-ounce) Réserve Loste caviar

April 10 2021

Written by Gourmet de Paris

April 10 2021

Written by Gourmet de Paris

An easy-to-put-together cold appetizer like this is key for cocktail parties, since all the elements can be made ahead, refrigerated, and then assembled at the last minute. This simple, sophisticated recipe is practically foolproof—all you have to do is combine the ingredients in a food processor, pipe onto English cucumber rounds, and top with Réserve Loste caviar. It’s worth spending a few dollars on a star piping tip to make the presentation extra beautiful, and don’t skimp on the quality of either the smoked salmon or the caviar.

Smoked Salmon with Réserve Loste Caviar on Cucumber

Rated 5 stars by 1 users

Servings

About 70 pieces

Prep Time

25 minutes

Author:

chowhound.com

An easy-to-put-together cold appetizer like this is key for cocktail parties, since all the elements can be made ahead, refrigerated, and then assembled at the last minute. This simple, sophisticated recipe is practically foolproof—all you have to do is combine the ingredients in a food processor, pipe onto English cucumber rounds, and top with Réserve Loste caviar. It’s worth spending a few pounds on a star piping tip to make the presentation extra beautiful.

Image ofSmoked Salmon with Réserve Loste Caviar on Cucumber

Ingredients

8 ounces smoked salmon, coarsely chopped
1 cup fromage blanc (about 7 1/2 ounces)
1 tablespoon finely grated red onion
1 teaspoon finely grated lemon zest (from about 1 medium lemon)
1 tablespoon freshly squeezed lemon juice
1 1/2 teaspoons coarsely chopped capers
1/2 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
1 1/2 medium English cucumbers (about 18 ounces), sliced 1/4 inch thick
1 (2-ounce) Réserve Loste caviar

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Directions

Place the smoked salmon, fromage blanc, onion, lemon zest and juice, capers, salt, and measured pepper in a food processor fitted with the blade attachment. Process, stopping to scrape down the sides of the bowl as necessary, until smooth, about 20 seconds. At this point, the salmon mixture can be transferred to a piping bag fitted with a 1/2-inch star tip and refrigerated for up to 4 hours.
When ready to serve, arrange the cucumber slices on a serving platter. Pipe about 2 teaspoons of the salmon mixture onto each slice. Top with the desired amount of caviar and serve immediately.

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Smoked Salmon with Caviar on Cucumber

Smoked Salmon with Réserve Loste Caviar on Cucumber

Servings

Prep Time

Author:

Ingredients

Directions

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