As a road test for the Christmas dinner party being held New Year's night (C.D.N.Y.N) I made a new appetizer last night for Mom and S.D. to try out. S.D. and I love smoked fish, particularly, for me at least, smoked Salmon, preferably, when available, Scottish smoked salmon. Sadly all that I could find was some Coho smoked salmon from a lovely company in Maine called Duck Trap. I made a small quantity of these for an appetizer to dinner last night and S.D. has required all other appetizers be banished from C.D.N.Y.N and that I simply make him dozens of these. he also thinks they would be lovely with a bit of wasabi and soy for dipping as they are a bit like cucumber rolls without of course the Nori or the rice.. I think they are just fine on their own. Adapted from the November Gourmet.
Smoked Salmon and Cucumber Rolls
4 oz cream cheese (softened)
2 TSP horseradish, drained
1/4 cup chopped chive
Mix all ingredients together and let rest in the fridge for an hour or two (can be made the day before). Allow to soften before continuing.
1 English hothouse cucumber - cut in approx 4" length, peeled
and then quartered. Slice out the seeds as well. You will
have what looks like a pickle spear at this point.
1 pd. Smoked salmon, sliced thin
Lay enough pieces of salmon on the plastic wrap to cover a length of cucumber spear. Spread on a thin layer of the cream cheese mixture. Lay on a cucumber spear. Using the plastic wrap to assist, roll up the salmon and cucumber into a cylinder. At this point they can go back in the fridge wrapped tightly in the plastic wrap until ready.
When you want to serve, unwrap and slice across in 1/2 to 3/4" rounds.