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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  North American >> Canadian >> Canadian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. With a vegetable peeler remove and discard a long strip of the green outer peel. | 2. On the same side continue to pare long thin strips edged in dark green until you reach the seedy portion (You should get about 3 strips). Rotate the cuke a quarter turn and continue paring. | 3. You will need 3 dozen strips Bring a saucepan of water to a boil and add strips and blanch for 5 SECONDS Refresh in cold water and dry on paper towels. | 4. Blend together the cream cheese, smoked salmon and horseradish. | 5. (You can do the strips and mix the salmon/ cheese the day before you are serving, store in the fridge) Shortly before serving spread the cheese/salmon mixture on the pumpernickel rounds, Drape a cuke strips on each and top with a small dollop of caviar. | 6. Garnish the serving platter with parsley or dill. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
cucumber	3			-	-	-	-
cream cheese	2/3	cup	reduced fat	472.0	5.6	11.36	45.76
salmon	1/4	cup	smoked chopped	-	-	-	-
horseradish	2	tablespoons		14.4	3.387	0.354	0.207
pumpernickel	32	slices	round	2080.0	395.2	72.384	25.791999999999998
red caviar	1/4	cup		168.96	2.56	15.744000000000002	11.456
parsley				-	-	-	-

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