Lox And Cream Cheese Stuffed Cucumbers
Vicki Butts (lazyme)
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- cucumbers (unwaxed)
- 8 oz
- cream cheese, softened
- 8 oz
- sour cream
- 3 oz
- smoked salmon, chopped
- shallot, minced
- lemon, juiced and seeds removed
- 1 bunch
- fresh dill, chopped
- freshly ground black pepper
1Using a peeler, create stripes on the outside of the cucumber by peeling along length of cucumber, leaving every other section intact.
2Cut off ends of cucumber and slice into 1-inch rounds.
3Using a melon baller, scoop out the seeds and inner flesh from the top 2/3's of each cucumber slice. Do not scoop all of the way through. Set aside.
4In a bowl, combine equal parts cream cheese and sour cream.
5Mix in salmon, shallots, lemon juice, salt and pepper, combining thoroughly.
6Transfer the mixture to a pastry bag with a star 8 tip.
7Pipe the filling generously into each cucumber section.
8Garnish with sprig of dill.
9As an alternative, use red pepper cream cheese.