"The belly rules the mind."--Spanish Proverb

Smoked Salmon Cucumer Cups Recipe

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This recipe for Smoked Salmon Cucumer Cups, by , is from Old American Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Nick Baker

Category:
Category:

Ingredients:  
Ingredients:  
Cucumber Sections 1 1/2'' Thick 10 ea
Smoked Salmon 1/4'' dice 8 oz
Lemon Juice Fresh 2 Tbsp
Egg Yolk 1 ea
Dijon Mustard 2 tsp
Fresh Dill minced 2 tsp
Olive Oil 1/4 c
Red Onion minced 1/4 c
Capers 2 Tbsp
Minced Hard Boiled Egg 2 ea
Fresh Dill Sprig 10 ea

Directions:
Directions:
1. Cook eggs in boiling water for exactly 12 minutes. Chill in ice water and set aside.
2. Semi-Peel 2 cucumbers and cut into 1 1/2'' sections. With a small spoon or grapefruit spoon remove center of cucumber 1 1/2'' wide and 1'' deep.
3. In blender combine lemon juice, egg yolk, Dijon and dill and blend on medium speed. Slowly add olive oil 'till thickened. Chill immediately.
3. Combine smoked salmon, red onion and capers. Gently fold in egg yolk Dijon mixture.
4. Fill each hollowed out cucumber with 3 Tbsp. smoked salmon salad.
5. Top with minced hard boiled egg and fresh dill sprig. Chill or one hour and serve.

Number Of Servings:
Number Of Servings:
5
Preparation Time:
Preparation Time:
45 minutes

 

 

 

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