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Ingredientes
- 1/2 lb high-quality smoked salmon
- 1/4 c. very finely-diced shallots
- 2 Tbsp. lemon juice
- 2 tsp snipped fresh dill
- 2 tsp extra virgin olive oil
- Â Â Freshly-grnd black pepper to taste
- 2 Tbsp. creme fraiche
- Â Â (or possibly light lowfat sour cream)
- 2 x pickling cucumbers
- Â Â Feathery dill fronds for garnish
Direcciones
- Trim salmon of dark parts and dice very fine. Place the salmon, shallots, lemon juice, dill, extra virgin olive oil and pepper to taste in a small bowl. Use a fork to mix well without compressing the mix. (This can be made a day ahead and refrigerated, covered airtight.)
- Cut the cucumbers into 24 (1/4-inch-thick) slices. Spread a thin layer of creme fraiche on each slice. Put 1 Tbsp. of the salmon mix on each; shape neatly with your fingers. Garnish each with a tiny dill frond. (This can be served immediately or possibly held for several hrs, refrigerated.) Serve chilled.
- This recipe yields 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 53g | |
| Recipe makes 8 servings | |
| Calories 75 | |
| Calories from Fat 45 | 60% |
| Total Fat 4.97g | 6% |
| Saturated Fat 1.03g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 16mg | 5% |
| Sodium 214mg | 9% |
| Potassium 126mg | 4% |
| Total Carbs 1.44g | 0% |
| Dietary Fiber 0.2g | 1% |
| Sugars 0.26g | 0% |
| Protein 5.97g | 10% |
