Cucumber and Smoked Salmon Rolls
Delicious and refreshing roll-ups are perfect for serving cucumber bites for an elegant appetizer. The presentation is stunning, don't you think so?
+/- 40 gr
zest and a bit of juice
Heat olive oil in a pan with cumin seeds, star anise, and the five berries mix. Leave over medium heat for a few minutes so that spices can infuse and flavor the oil.
Meanwhile, wash, dry, and peel the cucumber. Cut the two ends to get 3 oz (85 gr) of cucumber.
Cut the ends of the cucumber into small cubes after removing the seeds. Mince garlic.
Sauté those small cucumber cubes with garlic in hot oil for 5 to 10 minutes, then set aside on a plate covered with paper towel. Let cool down.
Cut thin strips of cucumber lenghwize using a mandolin or a vegetable peeler. Place them on paper towel to dry them out.
Put the cream cheese in a bowl. Using a zester or ideally a microplane zester for very fine zests, zest lemon and add zests to cream cheese. Add a few drops of lemon juice.
Mince smoked salmon. Add smoked salmon and sautéed cucumber to cream cheese, combine.
Taste and adjust the seasoning if necessary, adding more lemon juice, for example.
Layout a cucumber slice, top it with the smoked salmon, cucumber, and cream cheese mixture, and roll up into bite-size pieces like in the pictures.
Fix each bite with a toothpick and serve.
Recipe from the My Parisian Kitchen website
If you make this recipe, do not hesitate to give me a return. See you soon, Florence