SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

Cucumber Rounds with Beet Cream and Smoked Salmon

November 2005
Cucumber Rounds with Beet Cream and Smoked Salmon

by 0 people

add your rating

Add a comment

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.