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.

Continue reading here: Feuillet Chorizo

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