This has been done many times before, so I’m not claiming to be inventing or even reinventing the wheel.  This is just the first time I’ve done this easy and good looking appetizer – perfect for a first brunch course.

Normally, one would use an English cucumber (thinner skin, smaller seeds, sweeter and has no waxed skin).  Apparently the store didn’t have good English cucumbers, so I ended up with these beautiful Turkish cucumbers – they are thinner than English cucumbers and are just as sweet.

When it comes to cream cheese, you could do plain and add your own smoked salmon.  But time was of an essence, so I went straight for the salmon cream cheese.  Take it out of the refrigerator at least 30 minutes ahead of time, so the cream cheese can come to room temperature.  Now, get your mixer out, put the cream cheese in a bowl, add about 1/4 cup of chopped dill (fresh please) and freshly ground black pepper.  Turn on your mixer and whip the cream cheese for a minute or two until it’s light and fluffy – it’ll also turn a paler pink color (due to aeration).

Before filling up the cucumber cups, you might want to lightly dab them with a paper towel to absorb any moisture.  If you want to be fancy, fill a piping bag with cream cheese and pipe!  Otherwise, use a small spoon to scoop the filling into cups.  For extra color and a bit of of a bite, add a piece of a radish.

These are quite perfect for a hold-me-over-before-brunch.  We used our fingers to pick these up, but if you have a pair of antique silver tongs, use them!  Pair these up with a mimosa and you are off to a great start.  Cheers!

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