Cucumber Cups With Dill Cream And Smoked Salmon Recipes

Steps:

• Process the cottage cheese and milk in a food processor until smooth. Add the scallions, salmon, cream cheese, lemon juice and a pinch of white pepper and process until smooth and creamy. Refrigerate at least 1 hour or overnight.
• Cut the cucumbers into 3/4-inch-thick rounds, discarding the ends. Using a small spoon, scoop the seeds and some of the flesh out of each round to form a small cup.
• Fill each cup with about 2 teaspoons of the salmon whip and sprinkle with the chives. Cover and refrigerate until ready to serve, up to 1 hour.

Steps:

• In a large resealable plastic bag, combine the first five ingredients; add salmon. Seal bag and turn to coat; refrigerate for 30 minutes, turning occasionally. Meanwhile, in a small bowl, combine the cucumber sauce ingredients. Cover and refrigerate until serving., Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Place salmon skin side down on grill rack. , Grill, covered, over medium heat or broil 4 in. from the heat for 12-15 minutes or until fish flakes easily with a fork. Serve with cucumber sauce.

Steps:

• Using a mandoline (or better knife skills than I have), slice the cucumber into sturdy, even slices and arrange on a service plate.
• Top each with an equal tidbit of salmon. Hint: it folds into pretty shapes if cut with the grain of the fish.
• Stir the creme fraiche until smooth and dab a mere teaspoonful over salmon.
• Separate tiny branches of the baby dill and set upright in or atop cream fraiche. Use remaining branches to garnish plate.
• Put the pepper in one palm and scatter by pinches from about a foot above the platter.

Steps:

• Lightly oil an 8-by-2 inch round cake pan and line with plastic wrap.
• Spread 1 1/4 cups salmon evenly in cake pan. In a bowl stir together remaining salmon, cucumber, dill, onion, sour cream, lemon juice, and zest until combined well.
• Put cold water in a small heatproof cup and sprinkle gelatin over it. Set cup in a saucepan and add enough water to pan to reach halfway up side of cup. Heat gelatin mixture over low heat until gelatin is dissolved and stir into salmon mixture. Season mixture with salt and pepper and spoon over salmon in cake pan. Chill mousse, covered with plastic wrap, at least 6 hours and up to 3 days.
• To unmold mousse, invert mousse onto plate. Loft off cake pan and peel off plastic wrap.
• Garnish mousse with cucumber ribbons and serve with toasts.