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Smoked Salmon-cucumber Coins with Dill Feathers

From Italian Cooking and Living, June/July 2001

Salmon may be a fatty fish, but it is used in such small quantities here that it contributes little in the way of fat. If you like, smoked trout or smoked sturgeon makes a nice alternative to the smoked salmon in this easy finger food.

  • 1 English cucumber
  • 1/2 pound thinly sliced smoked salmon
  • 1 bunch dill

Cut the cucumber into 1/4"-thick slices. Cut the smoked salmon into as many 2" squares as you have cucumber slices. Arrange the cucumber slices in a serving platter. Top each with 1 slice of smoked salmon, draping the salmon over the cucumber but not covering it entirely with it. Rinse the dill, blot it dry, and snip off as many feathery leaves as you have cucumber-salmon rounds. Decorate the top of each round with the dill, and serve within 1 hour (or refrigerate and serve within 12 hours). Serves 6

Copyright © 2006, Italian Cooking and Living. All rights reserved.

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italian cooking and living magazine
The Magazine of La Cucina Italiana