If you’re one of those people who claims to not cook, or thinks they cannot cook, this recipe is for you. Don’t be “one of those” who stop at Whole Foods for something from the deli to bring to a potluck. Or a frozen Trader Joes fan. To a party?? Be a hero; bring homemade, for goodness sake! You can do it. Make this appetizer.
There is no cooking involved, just cutting, scooping, schmeering, rolling and a lot of ooohs and aaaahs. Quick, simple and somewhat frugal – lox are a little pricey but you only need four ounces. Looks pretty, works for brunch, lunch or dinner. They go fast because they are bite-sized finger food. And one big reason I chose to make these for a recent food bloggers’ brunch is because Larry isn’t a fan of lox. Or cucumber for that matter. I love BOTH, so in essence, my taking these out the door was “Larry approved.”
Cucumber, Cream Cheese and Lox Appetizer
- 2 English cucumbers (this variety usually is cello-wrapped)
- 1 cup whipped cream cheese
- 4 ounces smoked salmon/lox
- Capers, for garnish
- Fresh cracked pepper
Using a peeler, create stripes down the sides of the cucumbers. Cut off ends of cucumber and slice into 1-inch rounds. Using a melon baller or small spoon, scoop out seeds and inner flesh from the top 2/3 of each cucumber slice; do not scoop all of the way through. Set aside.
In a small bowl, combine cream cheese with a little fresh cracked pepper. Spread mixture into each scooped out cucumber round to fill.
Using a sharp knife, slice salmon into 1/4 inch strips. Roll a strip up to look like a rose. Top the cream cheese mixture with a roll of salmon, place a caper on top. Sprinkle all with more fresh-cracked pepper. Makes 24 to 30 appetizers, depending upon size of cucumber.