Cucumber Rounds with Beet Cream and Smoked Salmon

November 2005
Cucumber Rounds with Beet Cream and Smoked Salmon

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Refrigerate these bites after you assemble them until your guests arrive.

Makes: 8 servings

Prep: 30 mins

  • 1/4 cup sour cream
  • 1/4 cup cream cheese, at room temperature
  • 1/4 cup jarred pickled beets, drained and chopped
  • 1 teaspoon fennel seeds
  • Salt and freshly ground pepper
  • 1/2 European cucumber, sliced into 16 rounds (1/4 inch thick)
  • 4 ounces sliced smoked salmon, cut into 16 strips
  1. In a bowl, combine the sour cream, cream cheese, beets and fennel seeds and stir well. Season to taste with salt and pepper. Place a cucumber round on a platter and top with a dollop of the beet mixture. Roll up a salmon strip and place on top of the beet mixture. Repeat with the remaining cucumber rounds.