Cucumber boats are one of my favorite things to make and share. They are the perfect appetizer on a hot summer day, or a great way to share your favorite smoke fish. They are so easy to prepare and versatile. I like to serve them at parties in small bites as finger food. I make different versions with all kinds of toppings, like these mouth-watering smoked salmon cucumber boats are one of my favorite.
Why You’ll Love Cucumber Salmon Boats
Take all the best parts of sushi, remove the complicated rolling technique, add a bit of fresh crunch, and you have the formula for these incredible boats. In this perfect bite, crisp cucumber is met with tender-cooked rice and salty smoked salmon combined with spicy mayo. It’s the perfect marriage of salty, crunchy, savory, and refreshing.
Why Smoked Salmon?
When most people think of smoked salmon they think of lox. Smoked salmon is a much more generic term than lox. Smoked salmon can be made from any part of the fish, and it starts with salt curing or brining, just as in lox. The next step is where smoked salmon is different from lox. The salmon can be covered in spices or a dry rub after curing, then smoked either cold cooked or hot cooked. Cold cooked is sold in slices like lox but has a smoky flavor and hot cooked looks very similar to a piece of cooked or grilled salmon.
How to make Smoked Salmon Cucumber Boats
Ingredients
- 1 English cucumber (about 1 1/2 inches thick and 10 inches long)
- 1 medium tomato, seeded and cut into tiny pieces
- 1/4 cup scallions, finely chopped
- 1 tablespoon dill sprigs, finely chopped, plus additional for serving (optional), divided
- 1 tablespoon lemon juice
- 4 ounces Blue Circle Smoked Salmon, chopped or pulsed
- salt, to taste
- pepper, to taste
Directions
- Slice cucumber in half lengthwise and use spoon to scoop out seeds. If cucumber skin is too thick, peel before slicing.
- Gently mix tomato, scallions, 1 tablespoon dill, lemon juice and salmon until combined. Season with salt and pepper, to taste.
- Fill cucumber halves with salmon mixture.
- Slice cucumber boats into 1/2-3/4-inch pieces crosswise.
- To serve, place pieces on platter and garnish with additional dill, if desired.
Recipe courtesy of chef Nora Pouillon
SOURCE: Blue Circle Foods
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