Smoked salmon & cream cheese on cucumber
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Fat-free cream cheese |
| 1 | teaspoon | Freshly snipped chives |
| 1 | teaspoon | Drained tiny capers, chopped |
| ¼ | teaspoon | Finely grated lemon zest |
| Freshly ground black pepper to taste | ||
| 1 | Whole seedless (hothouse) cucumber, washed, ends trimmed | |
| 4 | ounces | Thinly sliced smoked salmon |
Directions
It's essential for these "sandwiches" to be made on hothouse cucumbers, because they are practically seedless and make the best base, not being too moist. When buying smoked salmon, look for Nova, which is less salty than lox.
1. Combine the cream cheese, chives, capers, lemon zest and pepper in a small bowl. Set aside.
2. Cut the cucumber in half crosswise to make 2 pieces, each about 4" long. Thinly cut both pieces lengthwise to make 12 slices about ⅛" thick.
3. Lay the cucumber slices on a paper towel and pat both sides dry.
Spread each slice with about 1 teaspoon of the reserved cream-cheese mixture. Lay a slice of salmon to fit over each of 6 cucumber slices; cover with the remaining 6 cucumber slices, cream-cheese side down.
Per serving (3 per person): 131 calories, 4 grams fat, 32 milligrams cholesterol.
Submitted By MICHAEL ORCHEKOWSKI On 08-14-95
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