Recipe

December 3, 2012

Cucumber Rounds With Smoked Trout & Capers Recipe

Recipe:

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Step 1: Slice cucumber into 1/3″ thick to make 24 rounds. Pat dry with paper towel.

Step 2: Remove skin from fish and break into bite-size pieces.

Step 3: Lay out cucumber rounds on a tray. Top each round with a piece of fish. Top fish with a small dollop of yogurt, a few capers and a sliver of lemon zest. Squeeze a few drops of lemon juice over each canapé and season with a tiny pinch of pepper.

Watch Eric Vellend demonstrate this recipe on Online TV.

Ingredients

1 English cucumber
1/2 lb. boneless smoked trout*
1/3 cup Greek yogurt**
2 tbsp capers, rinsed, patted dry
1 tbsp julienned lemon zest (no pith)
Lemon juice and freshly ground pepper to taste

* Any kind of hot- or cold-smoked fish would work well in this canapé.

** You could also use sour cream or crème fraîche instead of yogurt.

Directions

Yield:

Step 1: Slice cucumber into 1/3″ thick to make 24 rounds. Pat dry with paper towel.

Step 2: Remove skin from fish and break into bite-size pieces.

Step 3: Lay out cucumber rounds on a tray. Top each round with a piece of fish. Top fish with a small dollop of yogurt, a few capers and a sliver of lemon zest. Squeeze a few drops of lemon juice over each canapé and season with a tiny pinch of pepper.

Watch Eric Vellend demonstrate this recipe on Online TV.

Tags: appetizers Christmas cucumber Eric Vellend fish holidays hors d'oeuvres party Recipe Trout

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