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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> UK >> Scottish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cut the cucumber into 1 1/2 inch slices, and carefully hollow out the centre (with any seeds) with a pointed teaspoon, so you are left with a shallow hollow. | 2. Mix the lemon zest and black pepper with the crème fraiche and adjust seasoning to taste, adding the black pepper bit by bit to ensure a favourable taste! (We like ours quite peppery!) I have not suggested salt as the smoked salmon is salty, but do add salt to taste if you wish. | 3. Spoon a little seasoned crème fraiche into each cucumber cup, about 1 teaspoon per cup. | 4. Cut the smoked salmon into 6-inch long strips and about 1/2 inch wide, and curl them around to make a little circle, then place the circle of smoked salmon on top of the crème fraiche. | 5. Garnish with lemon slices if you wish, or with dill or parsley. Makes about 30 according to size of cucumber. | 6. You can prepare the cucumber cups and crème fraiche several hours beforehand- cover them and store them in the fridge; assemble them just before you are ready to serve them. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
cucumber	1		cut	-	-	-	-
creme fraiche	10	tablespoons		-	-	-	-
lemon				-	-	-	-
black pepper		teaspoons	ground	-	-	-	-
salmon	225		smoked	9052.5	0.0	1264.8	404.175
salt				-	-	-	-
lemon				-	-	-	-
dill				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.