- Creamy smoked salmon-stuffed cucumbers (recipe below)
- Cranberry cheddar with dried cranberries and crackers
- Mimosas
- Cod and spinach packets topped with buttery bread crumbs
- Toasted pine nut couscous
- Raphael's new 2009 Riesling
- Chocolate/Vanilla ice cream roll
- Keurig coffee varieties
The smoked salmon cucumbers were really fun to make and was a unique twist on the flavors we love in Philadelphia Sushi rolls only using smoked salmon or lox inside English cucumber cups. I have to share this recipe as I think it would be a great summer party menu item for everyone.
Creamy smoked salmon-stuffed cucumbers
- 2 unpeeled English hothouse cucumbers
- 1 (8oz) container of soft cream cheese
- 1 (8oz) container of sour cream
- 1 package (3 oz) of lox or smoked salmon, chopped into small pieces
- 1 shallot, finely chopped
- 2 tablespoons lemon juice
- Dill for garnish
- Cut off ends of cucumbers, create strips on the sides with a zester or vegetable peeler. Cut each cucumber into 2 inch pieces. Scoop out seeds and two-thirds flesh from each round.
- For filling: combine cream cheese and sour cream. Stir in salmon, shallot, lemon juice and a pinch of salt and pepper. Transfer filling to pastry bag fitted with a large star tip. Pipe filling into cucumber cups. Garnish with dill.
Raphael's 2009 Riesling (their first release of the Riesling varietal) is a wine you must try this summer! Especially paired with the refreshing combination of the cucumbers and with the main seafood course. The wine is crisp with citrus notes and a tart finish. This food friendly white is an exciting match.
May the breeze of the fast-approaching summer inspire you! Adventure Girl - out.
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