Cucumber cups with Smoked Salmon Cream Cheese

I was supposed to go to some friends house this evening for a Christmas party.  As I cooked appetizers during the day I began to get very tired.  I took a nap for two hours, and as I woke I knew I was coming down with something bad.  Just so you know, I can count on one hand how many times I have taken a nap on in 42 years.  So, needless to say, I was unable to attend and never brought these appetizers to the party.  Instead, I am here blogging about it.

  • 8 oz of smoked salmon, which I smoked on the blog and canned a few weeks ago
  • 4 oz of cream cheese
  • 1 tablespoon of prepared horseradish
  • 1/2 teaspoon of lemon juice
  • dried garlic, pepper, salt to taste
All the ingredients in a bowl ready for the mixer

Then I take my trusty cuisnart mini mixer and I get busy with it.

Blend all the ingredients together

Now, if you can get mini cucumbers, that is what I suggest.  However, I am in the heart of

winter up here so the only product I can get is full size cucumbers.  Cut them one inch thick, and then we are going to take a melon ball maker or a 1/2 spoon measure and ball out the cucumber leaving the bottom intact.

Cored but leave the bottom intact

Then you core about 24 of them and get the proper plate for your party.

All the cucumbers cored and ready for salmon spread

Remove the salmon spread from the mixer and put into your pastry gun, or pastry bag. However,  if you do not have that you can use a zip lock bag and cut the corner out of it, I have used that in the field many of times.

Insert the salmon spread into the cucumber

The appetizers are starting to come together.

Almost ready…..not yet

You cannot just plate this and serve!  You have to put some cut chives or green onions!

Plated and ready to dazzle

Here is my suggestion on this recipe.  If you are in the winter and are going to serve in less than two hours and have the fridge space.  Peel the cucumber, it would give a better texture.  If you are in the summer and use mini cucumbers leave the skin on.

Enjoy Folks,

Hunting Chef

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