Smoked salmon, orange and basil appetizer in cucumber boats
4 servings
30 minutes
This appetizer is a true embodiment of Mediterranean lightness and freshness. It harmoniously intertwines the salty taste of smoked salmon, the sweet citrus note of orange, and fragrant basil, creating a unique gastronomic symphony. Cucumber boats add a crunchy texture and refreshing base to the dish, while delicate sour cream completes the composition with softness. The appetizer is perfect for summer evenings, light meals, or festive tables, impressing with its bright flavor and elegant presentation. Such a combination of ingredients is often found in Mediterranean cuisine, where simplicity, naturalness, and exquisite balance of aromas are valued. The dish requires no complex cooking and its sophistication captivates from the first bite.
1
Peel the orange, remove the membranes, and cut the segments. Transfer to a bowl and squeeze the juice from the remaining pulp into it. Add finely chopped fish, diced tomatoes, finely chopped onion and basil, salt, pepper, and oil.
- Oranges: 1 piece
- Smoked salmon: 170 g
- Tomatoes: 110 g
- Green onions: 2 stems
- Basil leaves: 2 tablespoons
- Salt: 0.3 teaspoon
- Freshly ground black pepper: 0.5 teaspoon
- Olive oil: 1 tablespoon
2
Peel the cucumbers, cut them in half, and use a teaspoon to remove the seeds and pulp. Fill the resulting boats with the salmon mixture. Top each with 1.5 teaspoons of sour cream and serve with slices of bread.
- Cucumbers: 8 pieces
- Sour cream: 1.3 jar
- Pumpernickel: 4 pieces