Smoked Trout Cucumber Canapes Recipe
“Guests thought I had these elegant appetizers catered when I served them at my last party,” says Debora Ross of Hamilton, Ohio. Our Taste Testers loved the combination with its warm, creamy spread on cool, crunchy cucumber slices.
4-1/2 ounces smoked trout or salmon fillets, flaked
1 package (3 ounces) cream cheese, softened
2 tablespoons finely chopped red onion
2 teaspoons minced fresh dill
2 teaspoons lemon juice
1-1/2 teaspoons prepared horseradish
1 teaspoon grated lemon peel
24 cucumber slices (1/4 inch thick)
In a small bowl, combine the trout, cream cheese, onion, dill, lemon juice, horseradish and lemon peel. Spread over each cucumber slice. Refrigerate until serving.
Yield: 2 dozen.
Originally published as Smoked Trout Cucumber Canapes in Simple & Delicious
July/August 2007, p31
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