Description
Elegant yet easy, these smoked salmon and ricotta bites are perfect for a summer gathering. Pair with crisp Pinot Grigio for a delightful appetizer.
Ingredients
Units
Scale
- 2 large cucumbers
- 4 oz (115 g) smoked salmon
- 1/2 cups (115 g) ricotta cheese
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 1/4 cups (60 ml) whipping cream
- salt and pepper
- chives
Instructions
- Slice the cucumbers into 1/4 inch (6 mm) thick slices. Optionally, use a cookie cutter slightly smaller than the slices to create a decorative shape.
- Alternatively, slice the cucumber lengthwise into paper-thin slices using a potato peeler. Roll the slices with one end folded under.
- Cut 3/4 of the salmon (3 oz) into small pieces. Reserve the remaining salmon for garnish.
- In a bowl, combine the salmon, ricotta cheese, lemon juice, Dijon mustard, salt, and pepper. Mix well.
- Whip the whipping cream to soft peaks. Fold into the salmon mixture. Transfer the mixture to a piping bag with a large tip and pipe onto the cucumber slices or into the cucumber rolls.
- Top with a small salmon slice and chives.
- Refrigerate until ready to serve.
Notes
- For easier piping, use a zip-top bag with a corner snipped off instead of a piping bag.
- If ricotta is too thick, whisk in a teaspoon of milk or cream to achieve a spreadable consistency.
- To enhance flavor, use high-quality smoked salmon with a visible sheen and firm texture.
- Prep Time: 15 minutes
- Category: Appetizer
- Method: No-Cook
- Cuisine: European
Nutrition
- Serving Size: 2-3 bites
- Calories: 100
- Sugar: 2
- Sodium: 150
- Fat: 8
- Saturated Fat: 5
- Unsaturated Fat: 3
- Carbohydrates: 5
- Fiber: 1
- Protein: 7
- Cholesterol: 20