Cucumber Rounds Recipes

SHRIMP & CUCUMBER ROUNDS

Steps:

• Finely chop enough dill to get 2 tsp (10 mL), reserve the rest for garnish.
• In bowl, mix the chopped dill, mayonnaise, lemon juice, garlic, salt and pepper. Pat shrimp dry with paper towel and fold into mayonnaise mixture.
• Spoon mounds of shrimp mixture onto the cucumber rounds. Garnish each with some small fronds of dill and strips of red pepper. Serve immediately.

SHRIMP & CUCUMBER ROUNDS

Steps:

• In a small bowl, combine the first six ingredients. Spoon onto cucumber slices. Serve immediately.

CUCUMBER BITES APPETIZERS

Steps:

• Rinse, peel and slice each cucumber into half inch slices.
• Remove little of insides of the cucumber with a half tea spoon measurement.
• Combine softened cream cheese, mayo, and ranch. Mix it well until smooth in texture.
• Add dill and garlic salt and mix just until combined.
• Place all the topping into a piping bag with a star attachment and pipe out about a ¾ of a tbsp. into each prepared cucumber.
• If the topping has hard time to stick to cucumber pat dry the cucumber juice with paper towerl before piping.
• Cut cherry tomatoes in half and insert into each cucumber topping.
• Sprinkle with black pepper over the cucumber bites, serve and enjoy. This appetizers can be prepared several hour before serving, make sure to refrigerate until ready to serve.

CUCUMBER CUPS WITH DILL CREAM AND SMOKED SALMON

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.

HERBED CREAM CHEESE CUCUMBER ROUNDS

Steps:

• Stir together cream cheese, herbs, zest, lemon juice, table salt, and cayenne.
• Slice 32 (1/8-inch-thick) rounds from cucumber with slicer. Trim bottoms from radishes, then slice into 32 (1/16-inch-thick) rounds with slicer. Top each cucumber slice with a radish slice and 1/2 teaspoon herbed cream cheese. Sprinkle with coarse sea salt and serve immediately.
• *Available at Asian markets and cookware shops.

CUCUMBER ROUNDS WITH HERBED CREAM CHEESE

Steps:

• Add the softened cream cheese, dill weed, dill pickle juice, granulated onion or onion powder, granulated garlic or garlic powder, and freshly ground black pepper to the bowl of a stand mixer, a large bowl with a hand mixer, or a bowl with a sturdy spoon. Mix on high (or mix aggressively by hand) until the cream cheese is soft, smooth, and all other ingredients are evenly distributed. Scrape into a pastry bag fitted with whichever tip you prefer, a zipper top bag, or a bowl which is then covered with plastic wrap and refrigerate for at least an hour before serving.

CRUNCHY CUCUMBER ROUNDS

Steps:

• In a small bowl, combine the apple, pineapple, pecans, sour cream and salt. cover and refrigerate until chilled. , To score cucumbers, cut lengthwise strips through peel. Cut each cucumber into 16 slices. Blot with paper towels to remove moisture. Spoon 1 teaspoon apple mixture on each slice.

SMOKED WHITEFISH ON CUCUMBER ROUNDS

Steps:

• Cut 36 (1/3-inch-thick) slices from cucumbers, reserving remaining cucumber. Scoop out and discard some cucumber from center of each round with a melon-ball cutter or a small spoon to create an indentation (leaving bottom intact).
• Cut enough of remaining cucumber into 1/4-inch dice to measure 1/2 cup.
• Toss diced cucumber with apple, sour cream, shallot, zest, lemon juice, pepper, chopped dill, and salt to taste. Fold in whitefish.
• Mound 1 to 1 1/2 teaspoons fish mixture onto each cucumber round. Top with dill sprigs.