Smoked Whitefish on Cucumber Rounds

Ingredients for Smoked Whitefish on Cucumber Rounds

• 2 large seedless cucumbers (usually plastic-wrapped

• about 900g total)

• 120ml diced (1/4-inch) Granny Smith apple (less than 1)

• 80ml soured cream

• 1 1/2 tablespoons finely chopped shallot

• 1 1/2 teaspoons finely grated fresh lemon zest

• 1 teaspoon fresh lemon juice

• 1/2 teaspoons black pepper

• 2 teaspoons finely chopped fresh dill plus 36 whole small fresh dill sprigs

• 1 1/4 cups flaked smoked whitefish (230g)

How to make Smoked Whitefish on Cucumber Rounds

Cut 36 (1/3-inch-thick) slices from cucumbers, reserving remaining cucumber. Scoop out and discard some cucumber from centre of each round with a melon-ball cutter or a small spoon to create an indentation (leaving bottom intact).

Cut enough of remaining cucumber into 1/4-inch dice to measure 120ml .

Toss diced cucumber with apple, soured cream, shallot, zest, lemon juice, pepper, chopped dill, and salt to taste. Fold in whitefish.

Mound 1 to 1 1/2 teaspoons fish mixture onto each cucumber round. Top with dill sprigs.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.