Recipe: Balkanese Cucumber 'Baskets'

Name: Barquettes de Concombres Balkanaises
Prep time: 10 min
Total time: 10 min
Yield: 4 portions
Ingredients: 100 g de bon fromage blanc fermier égoutté; 1 yaourt bio nature; 1 petite botte de cerfeuil; sel, poivre du moulin; 1 cuiller à café de paprika; 1 pointe de raifort; 2 belles tranche de saumon fumé label rouge; un peu d'œufs de saumon

By chef patrick ★ ★ ★ ★ ★ 5/5 (6 reviews) Starters

Prep 10 min

Total 10 min

Servings 4 serv.

1 beau concombre de jardin ou de maraîcher épluché coupé en 2 dans la longueur salé et mis à dégorger sur un plat

Ingredients for 4 servings

For 4 servings :

1 nice cucumber, peeled, cut into 2 halfes (in its lenght), salted and drained
100 grams (approx. 3 oz) drained cottage cheese
1 plain unsugared yoghurt
1 small bunch of chervil

table salt, feshly ground black pepper

1 tea spoonful paprika
1 nice slice of smoked salmon

some salmon eggs (for the decoration)

Step-by-step directions

1 Get the 2 cucumber halfes soaked and dry them

2 Cut the smoked salmon into 16 small rhombus and keep the off cuts

3 Blend the cottage cheese, the yoghurt, the salmon off cuts, season with salt and pepper then add the paprika and the chervil stems and continue blending

4 Transfer the mixture into a salad bowl then add the leaves (keep some for the final decoration) of the chervil, roughly chopped and keep the mixture a little while into the fridge

5 Put the mixture into a piping bag and fill the cucumber halfes with it

6 Align 8 smoked salmon pieces (rhombus) on each cucumber half and top them with a few salmon eggs and one leave of chervil

7 Cut each filled cucumber half into 8 pieces with a knife and place them onto a nice serving dish for a nice small summer appetizer

Saumon fumé Concombres Fromage blanc Cerfeuil Crudités