LOZ AND CHEESE ON CUCUMBER ENJOY DAN:

LOX WITH FROMAGE BLANC, CREAM CHEESE AND CUCUMBER

                                                                                      by CHEF DAN:

                                                                      

Serves 12

 

INGREDIENTS:

2 cucumbers, sliced 1/4-inch thick

1 (9 Oz) package smoked salmon, coarsely chopped

2 cups Fromage Blanc cheese (fresh French cheese similar to yogurt)

2 cups sour cream

1 tablespoon capers coarsely chopped

3 shallots, diced

1-1/2-tablespoon lemon juice

2 tablespoons fresh dill leaves chopped plus more for garnish

1 (4 Oz) jar caviar or 1/4-cup salmon roe

Kosher salt and freshly ground black pepper to taste

 

 

DIRECTIONS:

1.   Using a potato peeler, make stripes on the outside of each cucumber by peeling down the length of the cucumber, leaving each other section intact.

2.   Cut off the ends of cucumber and slice into 1-inch rounds.

3.   Place the smoked salmon, Fromage Blanc, sour cream, capers, shallots, lemon juice, 2 tablespoon fresh dill and season with salt and pepper in a food processor.

4.   Process until smooth about 20-30 seconds.

5.   At this point, the salmon mixture to a pastry bag with star 8 tip.

6.   Refrigerate up to 4 hours.

7.   When ready to serve, arrange the cucumber slices on a serving platter.

8.   Pip about 1 tablespoon of the salmon mixture onto each slice.

9.   Top with caviar or salmon roe.

10.                Garnish with fresh dill.

 

ENJOY DAN:                         BON-APPETITE!!