Best 6 Smoked Salmon On Cucumber With Creme Fraiche And Dill Recipes

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Smoked salmon on cucumber with crème fraîche and dill is a popular Scandinavian dish that is both delicious and easy to prepare. The combination of salty smoked salmon, creamy crème fraîche, and tangy dill creates a flavor profile that is sure to please everyone. This dish is perfect for a light lunch or dinner, and it can also be served as an appetizer.

Let's cook with our recipes!

LITTLE SMOKED SALMON CUCUMBER CUPS WITH PEPPERED CREME FRAICHE



Little Smoked Salmon Cucumber Cups With Peppered Creme Fraiche image

Delightful and EASY little smoked salmon and cucumber appetisers, and healthy too, with NO pastry! These are a breeze to make but they tick all the taste boxes, as well as being elegant. Cucumbers do vary in size, and I have suggested a medium cucumber, which is about 10" to 12" long.........however, any size will do!! Adjust the crème fraiche to how many cups you yield from a cucumber, I managed to make 30 cups and used 10 tablespoons of crème fraîche for that amount, 1 teaspoon per cup. Serve these with cocktails and pre-dinner drinks, or as part of a buffet. The cucumber cups and crème fraîche can be prepared beforehand, but these should only be assembled 1 hour before serving (at the most) and covered in cling film to ensure the smoked salmon does not dry out. Allow 2 to 4 per person, depending on what else is served.

Provided by French Tart

Categories     Vegetable

Time 15m

Yield 30 Cucumber and Smoked Salmon Cups, 7-15 serving(s)

Number Of Ingredients 8

1 medium cucumber, cut into 1-inch slices
10 tablespoons creme fraiche
zest of one large lemon
fresh ground black pepper, to taste (about 2 teaspoons)
225 g smoked salmon (8 ozs)
salt (optional)
lemon slice, to garnish (optional)
dill (optional) or parsley, to garnish (optional)

Steps:

  • Cut the cucumber into 1 1/2 inch slices, and carefully hollow out the centre (with any seeds) with a pointed teaspoon, so you are left with a shallow hollow.
  • Mix the lemon zest and black pepper with the crème fraiche and adjust seasoning to taste, adding the black pepper bit by bit to ensure a favourable taste! (We like ours quite peppery!) I have not suggested salt as the smoked salmon is salty, but do add salt to taste if you wish.
  • Spoon a little seasoned crème fraiche into each cucumber cup, about 1 teaspoon per cup.
  • Cut the smoked salmon into 6-inch long strips and about 1/2 inch wide, and curl them around to make a little circle, then place the circle of smoked salmon on top of the crème fraiche.
  • Garnish with lemon slices if you wish, or with dill or parsley. Makes about 30 according to size of cucumber.
  • You can prepare the cucumber cups and crème fraiche several hours beforehand- cover them and store them in the fridge; assemble them just before you are ready to serve them.

CUCUMBER CUPS WITH DILL CREAM AND SMOKED SALMON



Cucumber Cups with Dill Cream and Smoked Salmon image

Classic combos are classic because the flavors go well together! Dill, cucumber, and smoked fish are combined with a bit of lemon to perk things up. Small pieces of smoked trout would be a good substitute for the salmon in this pretty, easy, no-cook hors d'oeuvre. Cucumber cups can be assembled and kept chilled in an airtight container 1 day ahead of time.

Provided by RuthE

Categories     Appetizers and Snacks     Seafood

Time 40m

Yield 12

Number Of Ingredients 8

1 ⅓ large cucumbers
4 ounces cream cheese, softened
2 tablespoons chopped fresh dill
1 teaspoon lemon zest
½ teaspoon fresh lemon juice
¼ teaspoon ground black pepper
4 ounces smoked salmon, cut into 2-inch strips
24 small fresh dill sprigs

Steps:

  • Trim ends from cucumbers and cut crosswise into 24 (3/4-inch-thick) rounds. Scoop a 1/2-inch-deep depression from one side of each round with a small melon-baller, forming little cups. Drain cucumbers, cup sides down, on paper towels for 15 minutes.
  • Beat cream cheese, chopped dill, lemon zest, lemon juice, and black pepper together in a bowl. Spoon 1/2 teaspoon cheese mixture into each cucumber cup. Top each cup with 1 salmon strip and 1 dill sprig.

Nutrition Facts : Calories 49.4 calories, Carbohydrate 1.5 g, Cholesterol 12.6 mg, Fat 3.8 g, Fiber 0.2 g, Protein 2.7 g, SaturatedFat 2.2 g, Sodium 103.3 mg, Sugar 0.6 g

SMOKED SALMON TIMBALE WITH GINGER, CUCUMBER, CREME FRAICHE AND WATERCRESS OIL



Smoked Salmon Timbale with Ginger, Cucumber, Creme Fraiche and Watercress Oil image

Provided by Food Network

Categories     appetizer

Time 20m

Yield 3 servings

Number Of Ingredients 14

8 ounces smoked salmon, finely chopped
2 tablespoons of finely diced shallot
2 tablespoons of finely diced ginger root
2 tablespoons of finely sliced chives
4 tablespoons of finely diced cucumber
2 tablespoons Ginger Vinaigrette, recipe follows
6 tablespoons creme fraiche, whipped
1 bunch of watercress, bottom stems removed
1/2 cup of canola oil
Salt and freshly ground white pepper
Caviar, optional
2 cups canola oil
8 ounces ginger root, pureed (skin may be left on)
Marukan seasoned rice vinegar

Steps:

  • Bring a small pot of salty water to boil. Blanch the watercress until the stems are very soft to the touch. Shock in ice water. Remove watercress from the shocking bath. Squeeze as much water out of the watercress by hand, and then by wrapping up in a kitchen towel. Chop the watercress as finely as possible by hand. Place the chopped watercress in a blender, and slowly add the canola oil. Remove the watercress oil from the blender and refrigerate.
  • Combine the smoked salmon, shallots, ginger, chives, cucumber and Ginger Vinaigrette in a mixing bowl. Season to taste with salt and pepper. Place a mold of your choice on the plate of your choice, and pack some of the smoked salmon mixture into the mold. Top with 2 tablespoons of the creme fraiche. Garnish, if so desired, with 1 teaspoon of the optional caviar. Repeat 3 times.
  • Garnish each plate with a few decorative squiggles of the watercress oil.
  • Place the ginger and canola oil in a small pot. Bring to a simmer over low heat. Remove from heat and let stand 12 hours. Strain the oil through a cheesecloth lined strainer. (The ginger oil may be kept in the refrigerator for 3 months.)
  • Combine the ginger oil with as much vinegar and mix well.

SMOKED SALMON ON CUCUMBER WITH CREME FRAICHE AND DILL



Smoked Salmon on Cucumber With Creme Fraiche and Dill image

Make and share this Smoked Salmon on Cucumber With Creme Fraiche and Dill recipe from Food.com.

Provided by HopeJohnJP

Categories     Brunch

Time 10m

Yield 20 serving(s)

Number Of Ingredients 5

1 seedless cucumber
1/4 lb smoked salmon
1 cup creme fraiche
1 bunch fresh dill sprig
1/4 teaspoon white pepper

Steps:

  • Using a mandoline (or better knife skills than I have), slice the cucumber into sturdy, even slices and arrange on a service plate.
  • Top each with an equal tidbit of salmon. Hint: it folds into pretty shapes if cut with the grain of the fish.
  • Stir the creme fraiche until smooth and dab a mere teaspoonful over salmon.
  • Separate tiny branches of the baby dill and set upright in or atop cream fraiche. Use remaining branches to garnish plate.
  • Put the pepper in one palm and scatter by pinches from about a foot above the platter.

SMOKED SALMON WITH CREAMY CUCUMBERS



Smoked Salmon with Creamy Cucumbers image

Provided by Giada De Laurentiis

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 6

1 English cucumber
Kosher salt
2 tablespoons sour cream
2 tablespoons chopped fresh dill
8 ounces smoked Irish salmon
Toasted pumpernickel bread, for serving

Steps:

  • Thinly slice the cucumber on a mandoline and place in a colander over a bowl. Season with 1/2 teaspoon salt and allow the cucumbers to sit for 5 minutes. Squeeze out the excess water and place the cucumbers in a clean medium bowl. Add the sour cream, dill and 1/4 teaspoon salt and stir with a rubber spatula to combine.
  • Lay the smoked salmon on one half of a platter lightly, so there is movement to the plate, leaving open the other half of the platter. Pile the cucumber mixture on a quarter of the platter or spoon into a bowl that fits on the platter. Serve the toasted pumpernickel bread on the other quarter of the platter.

WATERCRESS AND SMOKED SALMON SALAD WITH CREAMY CUCUMBERS



Watercress and Smoked Salmon Salad with Creamy Cucumbers image

Provided by Bobby Flay

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 14

1 English cucumber
1/2 cup white wine vinegar
Big pinch sugar
Salt and freshly ground black pepper
2 tablespoons olive oil
4 tablespoons snipped fresh dill, plus fronds for garnish
1/2 cup creme fraiche
1 tablespoon prepared horseradish
1 tablespoon coarse grain mustard
1/4 lemon, juiced
2 bunches watercress, stems trimmed
1 cup yellow and red grape tomatoes
8 ounces smoked salmon, torn into pieces
1 lemon, cut into wedges

Steps:

  • Peel alternating strips from the cucumber, leaving some peel to create stripes, and slice into thin rounds. In a large bowl, combine the vinegar, sugar and some salt and pepper. Whisk in the olive oil, then 2 tablespoons of the dill. Add the cucumbers and toss. Combine the creme fraiche, horseradish, mustard, lemon juice and the remaining 2 tablespoons dill in a small bowl. Season with salt and pepper. Using a slotted spoon, scoop the cucumbers from the vinaigrette and mound on a large platter. Dip the leaf ends of the watercress in the remaining vinaigrette and mound on the platter. Toss the tomatoes in the vinaigrette, remove with a slotted spoon and mound on the platter. Lay the salmon over the mounds. Spoon the creme fraiche dressing over the top. Garnish the platter with lemon wedges and serve immediately.

Tips:

  • For the best flavor, use high-quality smoked salmon. Look for salmon that is firm to the touch and has a deep pink color.
  • If you don't have crème fraîche, you can substitute sour cream or Greek yogurt.
  • To make the cucumber cups more elegant, use a melon baller to scoop out the seeds and flesh.
  • If you don't have fresh dill, you can use dried dill, but use less, as it is more concentrated.
  • Serve the smoked salmon cucumber cups as an appetizer or light lunch.

Conclusion:

Smoked salmon cucumber cups are a delicious and easy-to-make appetizer that is perfect for any occasion. They are light and refreshing, and the combination of flavors and textures is sure to please everyone. So next time you are looking for a quick and easy appetizer, give these smoked salmon cucumber cups a try.

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