Christmas Appetizers #3- Smoked salmon, cucumber canapes with lemony créme fraiche

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These refreshing so easy to prepare canapes do not need a great introduction but every guest of yours will love them!

Ingredients: Serves 24

  • 2 packages 4 oz. smoked salmon slices
  • 2/3 large cucumbers  sliced
  • 2/3 cup créme fraiche
  • 2/3 cup mayo
  • 2 tablespoons lemon
  • 1 teaspoon mild mustard
  • salt and pepper at your taste
  • sprinkles of lemon juice
  • 24 slices of pumpernickel bread
  • 5 boiled eggs
  • 1/2 cup of minced dill
  • capers for garnish

How to make it:

Simple and easy.

  • Hard boil eggs, cool under cold water, set aside.
  • In a large bowl or blender, mix together, créme fraiche, mayo, mustard, lemon, few minced dill, mix well. Refrigerate for at least 3 hours.

One hour before serving:

  • Peel cucumbers, cut them in 1/4 inch thick rounds.
  • In a bowl gently grate eggs whites and yolks, keep on side.
  • Discard crust from bread slices. With a cookie cutter cut pumpernickel bread into rounds. You can toast it an cool it, or use it as it is.
  • Spread creme fraiche/mayo mixture, top with 1 cucumber slice, add one same size slice of salmon, using a piping bag or a small teaspoon, top salmon with a drop of cream, add 2-3 capers. Sprinkle lightly with grated eggs whites/yolks.
  • When all canapes are done, sprinkle all with lemon juice, garnish with dill, refrigerate till serving.

Fresh delicious bites!


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