Canapes with cucumber, curd cheese and red fish
16 servings
80 minutes
Canapes with a classic combination of ingredients. Fresh cucumber, salted fish, a slice of lemon and curd cheese to hold it all together. Assemble these canapes just before serving so that the fish doesn't have time to go stale.
1
Prepare all the ingredients.
2
Chop the dill finely.
- Dill: 15 g
3
Mix cream cheese with dill and black pepper.
- Cream cheese (curd cheese spread): 70 g
- Dill: 15 g
- Ground black pepper: to taste
4
Transfer the cheese mixture to a pastry bag.
5
Cut the cucumber in half crosswise, then place one half on the cut side and slice off a bit of skin from two opposite sides. This is needed for the canapés to be stable.
- Cucumbers: 300 g
6
Remove the seeds using a special coring knife.
- Cucumbers: 300 g
7
Fill the cucumbers with cheese mixture and put them in the refrigerator for 1 hour or more.
- Cream cheese (curd cheese spread): 70 g
- Cucumbers: 300 g
8
Peel the lemon and slice it into thin slices.
- Lemon: 0.5 piece
9
Cut the chilled cucumbers with cheese in half lengthwise, then slice them into pieces about 1 cm thick.
- Cucumbers: 300 g
10
Skewer lemon, then a slice of red fish, and insert it into cucumber with cheese.
- Lemon: 0.5 piece
- Red fish (salmonids): 150 g
11
Serve canapés with cucumber and red fish at the festive table.