Hollowed-out thick slices of cucumber are pretty and oh-so tasty when piped with a piquant cream cheese filling of smoked salmon, capers, mint, and lemon zest. Pictured with our Honey Ham & Dijon Tea Sandwiches.
Smoked Salmon & Caper Cream Cheese–Filled Cucumber Canapés
Serves: 16
Ingredients
- 1 (8-ounce) package cream cheese, softened
- 1 (3-ounce) package smoked salmon
- 1 tablespoon balsamic capers, drained
- 1 tablespoon chopped fresh mint
- 1 teaspoon fresh lemon zest
- 1⁄8 teaspoon ground white pepper
- 1⁄8 teaspoon garlic powder
- 2 English cucumbers
- Garnish: fresh mint leaves
Instructions
- In the work bowl of a food processor, pulse together cream cheese, salmon, capers, mint, lemon zest, pepper, and garlic powder until combined and smooth. Transfer mixture to an airtight container, and refrigerate until very cold and flavors meld, 6 to 8 hours.
- Trim and discard ends from cucumbers. Cut 16 (1⁄2-inch-thick) sections from cucumbers, making sure cuts are straight so cucumber sections sit level. Turn each section onto a cut side, and place on a work surface. Using a melon baller, scoop a shallow cavity from each cucumber section, discarding center pulp.
- Transfer cold cream cheese mixture to a piping bag fitted with large star tip (Wilton #1M or Ateco #825). Pipe mixture into cavity of each cucumber section.
- Garnish each canapé with a mint leaf. Serve immediately.
Notes
Make Ahead Tip: Cucumber sections can be prepared earlier in the day, placed in an airtight container, and refrigerated. Blot dry with paper towels, if needed, just before using.
