CUCUMBER CUPS WITH HERBED YOGURT AND SMOKED SALMON
1 cup plain yogurt
1 large seedless cucumber
3 scallions minced
1/3 cup minced fresh dill plus dill sprigs for garnish
1 teaspoon salt
1 teaspoon freshly ground black pepper
1/4 pound thinly sliced smoked salmon
Drain yogurt in a fine sieve set over a bowl with its surface covered
with plastic wrap chilled overnight. Cut cucumber crosswise into
sixteen pieces and with a melon ball cutter scoop out the centers
forming 1/4" thick cups. Sprinkle cucumber cups with salt and let
them drain inverted on paper towels for 10 minutes. In a bowl
combine well the yogurt, scallions, minced dill, salt and pepper.
Pat cucumber cups dry gently and divide yogurt mixture among them.
Cut salmon into eight strips and halve the strips diagonally and roll
them up beginning with the pointed ends and turning the edges
slightly to form rose shapes. Arrange salmon roses and dill sprigs
decoratively on the yogurt mixture.
_._,_._,_
1 cup plain yogurt
1 large seedless cucumber
3 scallions minced
1/3 cup minced fresh dill plus dill sprigs for garnish
1 teaspoon salt
1 teaspoon freshly ground black pepper
1/4 pound thinly sliced smoked salmon
Drain yogurt in a fine sieve set over a bowl with its surface covered
with plastic wrap chilled overnight. Cut cucumber crosswise into
sixteen pieces and with a melon ball cutter scoop out the centers
forming 1/4" thick cups. Sprinkle cucumber cups with salt and let
them drain inverted on paper towels for 10 minutes. In a bowl
combine well the yogurt, scallions, minced dill, salt and pepper.
Pat cucumber cups dry gently and divide yogurt mixture among them.
Cut salmon into eight strips and halve the strips diagonally and roll
them up beginning with the pointed ends and turning the edges
slightly to form rose shapes. Arrange salmon roses and dill sprigs
decoratively on the yogurt mixture.
_._,_._,_
