Friday, August 27, 2010

Seafood Cucumber Stacks with Lemon Cream and Chives from Whole Foods Market

Makes 2 dozen


These refreshing hors d’oeuvres are equally delicious made with salmon, trout, shrimp or crab, so pick a seafood that’s best for your budget. For vegetarians, a slice of baked tofu is a perfect substitute for the seafood.



Ingredients

1/2 cup light sour cream

1 bunch chives, finely chopped, divided

Zest and 1 tablespoon juice from 1 lemon

Salt and ground black pepper to taste

1 (4-ounce) package Whole Catch™ Smoked Salmon OR 4 ounces smoked trout OR 8 ounces crab meat OR

12 medium peeled, deveined and halved cooked shrimp

1 seedless cucumber, cut into 24 slices
Method
In a small bowl, combine sour cream, half of the chives, lemon zest and juice, salt and pepper. If using salmon or trout, cut into 24 bite-sized pieces. Arrange a piece of seafood on each cucumber slice then top with a dollop of sour cream mixture and garnish with remaining chives.



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