LOX AND CREAM CHEESE STUFFED CUCUMBERS
From SEMI-HOMEMADE COOKING with Sandra Lee.
Provided by Vicki Butts (lazyme)
Categories Cheese Appetizers
Time 15m
Number Of Ingredients 9
Steps:
- 1. Using a peeler, create stripes on the outside of the cucumber by peeling along length of cucumber, leaving every other section intact.
- 2. Cut off ends of cucumber and slice into 1-inch rounds.
- 3. Using a melon baller, scoop out the seeds and inner flesh from the top 2/3's of each cucumber slice. Do not scoop all of the way through. Set aside.
- 4. In a bowl, combine equal parts cream cheese and sour cream.
- 5. Mix in salmon, shallots, lemon juice, salt and pepper, combining thoroughly.
- 6. Transfer the mixture to a pastry bag with a star 8 tip.
- 7. Pipe the filling generously into each cucumber section.
- 8. Garnish with sprig of dill.
- 9. As an alternative, use red pepper cream cheese.
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