Cucumber Roundels with Smoked Trout Pt

Yield: 36 pieces, about 1 oz (30 g) each U.S. Metric

Ingredients

2 (approximately)

2 (approximately)

Cucumbers

1.

6 oz

175 g

Smoked trout fillet

6 oz

175 g

Cream cheese

to taste

to taste

Salt

2.

to taste

to taste

Pepper

to taste

to taste

Lemon juice

3.

12-15

12-15

Pitted black olives,

sliced into rings

as needed

as needed

Chervil or parsley

4.

for garnish

Per 1 piece:

Calories, 30; Protein, 1 (

3; Fat, 2 g (69% cal.); Cholesterol, 10 mg;

C

Carbohydrates, 1 g; Fiber, 0 g; Sodium, 50 mg.

Channel the cucumbers (see Figure 16.8). Trim the ends and cut into slices V2 in. (1 cm) thick. You will need enough cucumbers to make 36 slices.

Using a melon baller, scoop out the seed area to create a shallow depression, being careful not to remove the seeds completely.

In the bowl of a food processor, process the trout and cream cheese until smooth. Season to taste with salt, pepper, and lemon juice.

Transfer to a piping bag fitted with a medium star tip. Lightly salt the cucumber and fill the cavity of the cucumber slices with the trout pâté (about 2 tsp/10 mL per piece).

Garnish each with an olive slice and a tiny spring of chervil or a parsley leaf.

Was this article helpful?

0 0
Get Juiced

Get Juiced

This book will guide you through the processes of juicing your way to better health. Learn all the savvy tips and tricks to maintain your health and good body for a bright future ahead. This includes tips on diet, exercise, sleeping habits and etc.

Get My Free Ebook


Post a comment