SALMON WRAPPED IN CUCUMBER STICKS
The smoked salmon is
wrapped around cucumber sticks and served as appetizer with a tart sherry
vinegar dip, and can be assembled 2 hours before serving.
the sherry vinegar dip:
1/4 cup sun-dried tomatoes in oil, drained and
3 scallions, white part only, thinly sliced across
fresh dill, chopped
1/2 cup heavy cream
1 teaspoon ground coriander
1 1/2 tablespoon sherry vinegar
to taste salt and ground black pepper
for the smoked salmon sticks:
1/2 hothouse cucumber
smoked salmon, sliced thin
Prepare the sherry vinegar
Mix the sun-dried tomatoes, scallions, dill, heavy cream, coriander,
sherry vinegar, salt and pepper in a bowl. Refrigerate until ready for use.
Wash cucumber under cold water. Cut across into 4 equal pieces. Split each
piece into 6 to 8 sticks.
Cut the smoked salmon into strips, 1 inch wide
and about 2 inches long. Wrap a strip of smoked salmon around the bottom of
each cucumber stick and refrigerate.
Serve this hors
d'oeuvre on a tray. Pour the dip in a small serving bowl and place in the
center of the tray. Arrange the cucumber slices sticks on one side of the tray,
and the toast fingers on the other side. Dip the cucumber-salmon sticks in the
dip and enjoy with the toast.