Cucumber hearts with smoked salmon and tomato

Recipe from: 5/27/1998 12:00:00 AM
Ingredients 6
Servings 24


  • 1
    English cucumber
  • 3
    spring onions
  • 2
    tomatoes, seeded and chopped into small squares or rectangles
  • 150
    olive oil
  • 15
    grated lemon peel
  • 200
    smoked salmon slices, cut into long, thin strips


Cut cucumber into 24 fairly thick slices, slightly on the diagonal, and cut out heart shapes with a 5 cm heart-shaped biscuit cutter. Place cucumber hearts on a baking sheet lined with absorbent paper. Cover and refrigerate. Cut spring onions into 5 cm lengths, then into long strips and place in a jug of iced water until they curl. Mix tomatoes, oil and lemon peel. TO ASSEMBLE: Roll salmon pieces into a turban shape and place 1 on each cucumber heart. Fill salmon with tomato mixture and garnish with spring onion curls.

Read more on: fish/seafood

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