(approx 180 pc)
Another wedding, another smoked salmon hors d'oeuvres. Quite the busy morning and i can't say i was super creative this time but i guess when you're catering for 200+ people, it's better to go with safe than sorry! This time we served the tasty cream cheese and smoked salmon combo on a crisp cucumber circle, which felt a bit more fresh and healthier than the vol au vents from last time, with significantly less cream cheese!
This is a super simple recipe but i definitely learnt that the cream cheese spreading time takes much longer than anticipated, so if you can find an extra hand or two this makes a HUGE difference! Thankfully the Lin family came to the rescue on the morning of the wedding so everything went out on time!
Prep time: 15min
Assembly time: 2-3hrs (if on your own)
However, with an extra hand or two it only take half the time - thank you Lin girls & Pete!
Ingredients
15 cucumbers
3x250g tubs light cream cheese
1/4 spanish onion
2 bunches dill
Juice of 1/2 lemon
1 T seeded mustard
500g smoked salmon, cut into 1.5x3cm strips
bowl of toasted white sesame seeds (100g)
Salt
Method
1. Finely dice 1.5 bunches of the dill or chives, leaving the remaining for garnish.
2. Finely dice the spanish onion, and combine with the cream cheese, dill, mustard and lemon juice. Mix to combine and season with salt to taste.
NB. This can be kept refrigerated overnight.
NB. Each cucumber should make 12-14 pieces.
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| Cucumber with strips cut out (left), herb cream cheese mix (right) |
5. Dip one side of the salmon in a bowl of sesame seeds, and roll into a cone with sesame seeds on the outside. Top with a sprig of dill and ta-da!
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| Playing around with how to decorate... |
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| Cheese, dip, antipasto and crackers, alongside the finger food in action! |
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| We also served: 130x Blinis with chive cream cheese, smoked salmon and sprouts (left) 100x Gruyere cheese puffs by Paul (right) |
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