1 cucumber, washed, sliced 1/8” thick
4 ounces cream cheese, softened
3 ounces smoked salmon, thinly sliced
1 teaspoon red onions, very finely diced
1 teaspoon fresh dill, finely diced
½ tablespoon fresh lemon juice
pinch white pepper
Combine all of the above ingredients, except for salmon and cucumbers, by hand. Place in pastry bag that has a star tip. Place a dollop of cream cheese mixture in the center of each cucumber slice. Take a slice of smoked salmon, roll up and slice in thirds. Place on top of cream cheese, letting it uncoil to resemble a flower.
1 bunch Belgian endive (look for firm tips with no discoloration). Pull leaves from head, wash and pat dry with a paper towel.
4 ounces cream cheese, softened
2 ounces blue cheese crumbles
½ tablespoon cracked black pepper
2 tablespoons toasted walnuts, chopped
1 tablespoon flat leaf parsley, finely chopped
½ teaspoon Worcestershire sauce
Combine all ingredients except walnuts and endive. Place in a pastry bag that has a smooth round tip. Pipe approximately ½ teaspoon in the core end of each endive leaf and top with chopped walnuts.
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