Smoked Salmon Cucumber Round With Beet Crème Fraîche Recipe
Delight in our Smoked Salmon Cucumber Rounds, where each crisp cucumber slice is topped with rich, velvety beet crème fraîche. This vibrant appetizer combines the smoky flavors of premium salmon with the earthy sweetness of beets, creating a refreshing and sophisticated bite that's perfect for any occasion.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Ingredients
Method
Directions
- 1
Prepare the Cucumbers
Wash the cucumbers and slice them into 1/4 inch thick rounds. Pat them dry with a paper towel.
- 2
Make the Beet Crème Fraîche
In a blender or food processor, combine the cooked beetroot, crème fraîche, lemon juice, fresh dill, salt, and black pepper. Blend until smooth and creamy.
- 3
Assemble the Rounds
On each cucumber round, spread a generous amount of beet crème fraîche. Top with a slice of smoked salmon.
- 4
Garnish and Serve
Garnish with additional dill if desired and serve immediately on a platter.
