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Stuffed Cucumbers With Cream Cheese

Topped with Salmon Roses

Prep
Cook
Serves 4people
Ingredients
2
english cucumbers
8
oz package of softened cream cheese
1
cup sour cream
1/2
tsp horseradish
2
garlic cloves
3
fresh chopped dill
grated lemon zest of 2 lemons
dash of salt
Directions
1.
Peel stripes into cucumbers (select the straightest ones)
2.
Slice cucumbers 1 inch thick
3.
Scoop out inside of cucumber with melon scoop leaving sides and bottom intact, creating a little cup in which to put the stuffing
4.
For filling, combine cream cheese, sour cream, horseradish, minced garlic,
5.
lemon zest, and salt in a bowl.
6.
To create salmon roses, cut long, thin triangles of the smoked salmon (2 ½ to 3 inches long). Roll them up from the tip to the base into spirals. With the back of a paring knife, gently fold back each of the “petal” layers and set aside.
7.
Just before serving, line up the cucumber cups on a platter.
8.
Using a zip lock bag with the corner snipped off, squeeze in about 1 ½ t of filling.
9.
Top each with dill and then with the salmon roses.
10.
The cucumbers, filling and roses can be prepared up to 2 days in advance, carefully wrapped and refrigerated and then assembled before serving

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