Scandinavian Cucumber Canapés

These cool, pale green and pink canapés are a pretty way to add vegetables to a meat-heavy tapas selection.

SERVES 6

3 cucumbers

3 slices Norwegian smoked salmon

4 ounces cream cheese

1 tablespoon prepared horseradish

2 tablespoons chopped fresh dill

1 tablespoon lemon juice

Salt and pepper to taste

2 tablespoons lemon zest

Dill sprigs for garnish

¼ cup minced red onion

  • Cut the cucumbers into 1-inch-thick rounds. Set them with the cut-side down and scoop out a hollow with a melon baller. Leave enough on the bottom for a base.

  • Purée the smoked salmon, cream cheese, horseradish, dill, and lemon juice in a food processor. Taste and season with salt and pepper if necessary.

  • Spoon a dollop of the cream cheese mousse into the hollows of the cucumbers. Garnish with lemon zest, dill sprigs, and red onion.

Celery Boats . . . . . . . . . . . . . . . . . . . . . . . . .

This is a tasty little vegetable tapa that borrows from Thai flavors and the American relish tray. Fill celery stalks with peanut butter and smooth out the top. Cut the celery on the diagonal into 1-inch slices. Arrange the bites on a platter and serve.

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