Smoked Trout on Cucumber Rounds

Ingredients:
1 8-ounce package cream cheese, room temperature
1/2 cup minced fresh dill (from about 3 bunches)
2 green onions, finely chopped
1 tsp grated lemon peel
2 english cucumbers, sliced into ΒΌ thick rounds
8 ounces smoked trout fillets, broken into 1-inch pieces
Fresh dill sprigs

Mix first 4 ingredients in small bowl. Season with freshly ground black pepper. (Can be made 2 days ahead. Cover; chill. Bring to room temperature before using.)

Spread small amount of cheese mixture on cucumbers. Top with trout piece; garnish with small dill sprig. Arrange on platter. (Can be made 6 hours ahead. Cover; chill.)

If you can't find smoked trout you can substitute smoked salmon. Belgian endive can also be used in the place of the cucumbers.

Serve with chilled Pey-Marin Vineyards Riesling.

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