Smoked Salmon Canapes

1. 1

   With a vegetable peeler remove and discard a long strip of the green outer peel.

2. 2

   On the same side continue to pare long thin strips edged in dark green until you reach the seedy portion (You should get about 3 strips). Rotate the cuke a quarter turn and continue paring.

3. 3

   You will need 3 dozen strips Bring a saucepan of water to a boil and add strips and blanch for 5 SECONDS Refresh in cold water and dry on paper towels.

4. 4

   Blend together the cream cheese, smoked salmon and horseradish.

5. 5

   (You can do the strips and mix the salmon/ cheese the day before you are serving, store in the fridge) Shortly before serving spread the cheese/salmon mixture on the pumpernickel rounds, Drape a cuke strips on each and top with a small dollop of caviar.

6. 6

   Garnish the serving platter with parsley or dill.

* Per serving · 4 servings · Values may vary.

No additional tips available.