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Cucumber and Salmon caviar canapés
2013-08-06
https://www.metro.ca/userfiles/image/recipes/canapes-concombre-caviar-saumon-3784.jpg
PT25M
PT15M
PT40M
Use a hand mixer to bring the whipping cream to a firm consistency. Then add the lemon zest and chives. Refrigerate.Meanwhile, cut the cucumber in rounds of about 3/4 in. (1,5 cm). With a melon scoop*, remove the flesh in the centre of the slices while keeping the outer part of each cucumber round.Stuff each cucumber slice with whipped cream and garnish with salmon caviar and freshly ground black pepper. Add a blade of chive and serve cold.
12
Metro
5
1
5
5
1/2 cup (125 mL) 35% whipping cream
zest of half lemon
2 Tbsp. (30 mL) ground chives
1 English cucumber
1/4 cup (60 mL) salmon caviar
Freshly ground black pepper to taste
chive, to taste
Cucumber and Salmon caviar canapés
-
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Gluten-free
12
canapés
0:25
Preparation
0:15
COOKING
0:40
TOTAL TIME
Ingredients
-
1/2 cup
(125 mL)35% whipping cream
-
zest of half lemon
-
2 Tbsp.
(30 mL)ground chives
-
1
English cucumber
-
1/4 cup
(60 mL)salmon caviar
-
Freshly ground black pepper to taste
-
chive, to taste
Preparation
Use a hand mixer to bring the whipping cream to a firm consistency. Then add the lemon zest and chives. Refrigerate.
Meanwhile, cut the cucumber in rounds of about 3/4 in. (1,5 cm). With a melon scoop*, remove the flesh in the centre of the slices while keeping the outer part of each cucumber round.
Stuff each cucumber slice with whipped cream and garnish with salmon caviar and freshly ground black pepper. Add a blade of chive and serve cold.
Source :
Metro
Legal Notice
Gluten-free recipes
Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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