Smoked Whitefish On Cucumber Rounds Recipes

Steps:

• Cut 36 (1/3-inch-thick) slices from cucumbers, reserving remaining cucumber. Scoop out and discard some cucumber from center of each round with a melon-ball cutter or a small spoon to create an indentation (leaving bottom intact).
• Cut enough of remaining cucumber into 1/4-inch dice to measure 1/2 cup.
• Toss diced cucumber with apple, sour cream, shallot, zest, lemon juice, pepper, chopped dill, and salt to taste. Fold in whitefish.
• Mound 1 to 1 1/2 teaspoons fish mixture onto each cucumber round. Top with dill sprigs.

Steps:

• Cut cucumber into 24 slices. Use melon baller to scoop out indentation in center of each slice; discard removed centers or reserve for another use. (See tip.)
• Reserve 1 Tbsp. dill. Mix remaining dill with all remaining ingredients until blended.
• Fill cucumbers with cream cheese mixture; sprinkle with reserved dill.

Steps:

• Remove the bones from the fish and flake into large pieces. Set aside.
• Combine the cream cheese, mayonnaise, hot sauce, dill, Worcestershire sauce, seafood seasoning, green onions, celery and lemon juice in the bowl of a food processor. Pulse until smooth. Add the fish and pulse a few times to combine. Season with salt and pepper
• Transfer the dip to a bowl. Top with dill and lemon slices and serve with celery sticks, carrot sticks, cucumber rounds, radishes and crackers.

Steps:

• Mix all ingredients. Adjust lemon juice and garlic to your taste.
• Put in an oven-proof dish. Sprinkle paprika on top.
• Bake at 325 degrees until warm and bubbly.
• Serve with melba rounds or toasted baquette slices.

Steps:

• Mix cream cheese, dill and lemon peel until well blended.
• Slice the cucumber into 48 slices, 1/4 inch thick.
• Cut the salmon into 48 small pieces.
• Top each cucumber with 1 tsp of the cream cheese mixture.
• Roll up smoked salmon pieces and place on cream cheese topped cucumbers.

Steps:

• Line 2 large baking sheets with plastic wrap or waxed paper. Cook potatoes in boiling salted water until very tender, about 25 minutes. Drain. Mash potatoes. Transfer 4 cups potatoes to large bowl (reserve remainder for another use).
• Melt 2 tablespoons butter in heavy large skillet over medium heat. Add onions; sauté until tender, about 10 minutes. Transfer to bowl with potatoes. Cool.
• Add flaked whitefish to potato mixture; stir to blend. Season with salt and pepper. Mix in egg. Using floured hands, roll mixture by tablespoonfuls into balls; flatten to 1/2-inch thickness. Transfer fish cakes to prepared baking sheets.
• Melt 1 tablespoon butter with 1 tablespoon oil in large skillet over medium heat. Dust fish cakes with flour. Working in batches and adding more butter and oil to skillet as needed, add cakes to skillet and cook until golden, about 2 minutes per side. Transfer fish cakes to clean baking sheets. (Can be made 1 day ahead. Cover and refrigerate. Before serving, rewarm fish cakes in 350°F oven until heated through, about 8 minutes.)
• Preheat oven to 350°F. Using 1 3/4- to 2-inch cookie cutter, cut 3 rounds from each bread slice. Place on baking sheets. Bake until lightly toasted, about 10 minutes. (Can be made 6 hours ahead. Cool. Cover and store at room temperature.)
• Place 1 hot fish cake on each toast round. Arrange on platter. Drain excess liquid from Cucumber Salsa. Spoon small amount of salsa atop each fish cake; serve.