This exquisite starter will soon become a firm favourite.
1 large cucumber
Salt for sprinkling
120 g (4 oz) smoked salmon
180 g (6 oz) curd cheese
2 tsps finely chopped fresh chives
140 ml (1/4 pint) natural yoghurt
2 tsps finely chopped fresh dill
2 tbsps whipping cream
Squeeze of lemon juice
Salt and pepper
1 head of iceberg lettuce
Red caviar, to garnish
Salt for sprinkling
120 g (4 oz) smoked salmon
180 g (6 oz) curd cheese
2 tsps finely chopped fresh chives
140 ml (1/4 pint) natural yoghurt
2 tsps finely chopped fresh dill
2 tbsps whipping cream
Squeeze of lemon juice
Salt and pepper
1 head of iceberg lettuce
Red caviar, to garnish
method
1. Cut the cucumber in half lengthways and scoop out the seeds. Sprinkle the surface with salt and leave to stand for 1 hour.
2. Work the smoked salmon and the cheese in a blender until smooth. Stir in the chives.
3. Mix the yoghurt, cream and dill together, adding lemon juice and seasoning to taste.
4. Rinse the cucumber thoroughly and pat as dry as possible. Using a piping bag, fitted with a 1.5 cm (1/2 inch) plain nozzle, pipe the smoked salmon mixture into the hollow left in the cucumber, sandwich the two halves together firmly, wrap tightly in polythene or cling film and chill for at least 1 hour.
5. Arrange the lettuce leaves on serving plates. Unwrap the cucumber, trim away the ends and slice carefully into 0.5cm (1/4 inch) slices. Arrange these on top of the lettuce.
6. Spoon a little of the yoghurt mixture over, and garnish with a little red caviar.
2. Work the smoked salmon and the cheese in a blender until smooth. Stir in the chives.
3. Mix the yoghurt, cream and dill together, adding lemon juice and seasoning to taste.
4. Rinse the cucumber thoroughly and pat as dry as possible. Using a piping bag, fitted with a 1.5 cm (1/2 inch) plain nozzle, pipe the smoked salmon mixture into the hollow left in the cucumber, sandwich the two halves together firmly, wrap tightly in polythene or cling film and chill for at least 1 hour.
5. Arrange the lettuce leaves on serving plates. Unwrap the cucumber, trim away the ends and slice carefully into 0.5cm (1/4 inch) slices. Arrange these on top of the lettuce.
6. Spoon a little of the yoghurt mixture over, and garnish with a little red caviar.
serving amount
serves 4
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