Cucumber with horseradish ricotta cream and salmon

title="Cucumber with horseradish ricotta cream and salmon"
src="http://venice-fishing.com/wp-content/uploads/2018/12/Cucumber-with-horseradish-ricotta-cream-and-salmon.jpg" alt="Cucumber with horseradish ricotta cream and salmon"
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• 0:20 Prep


• Makes 30


• Capable cooks

Whip up these quick and easy canapes to entertain your guests while they wait for the main event.

Featured in
Smoked salmon recipes, Salmon recipes

Ingredients

• 200g fresh ricotta


• 85g (1/3 cup) mascarpone


• 1 1/2 tablespoons horseradish cream


• 1/4 cup chopped fresh dill


• Salt & freshly ground black pepper


• 1 large telegraph cucumber


• 500g thinly sliced smoked salmon


• Lemon wedges, to serve

Method

• 
  
  
  Step 1
  
  
  
  
  Use electric beaters to beat the ricotta in a large bowl until creamy. Add the mascarpone, horseradish cream and dill, and use a wooden spoon to mix until combined. Taste and season with salt and pepper.
  
  
  


• 
  
  
  Step 2
  
  
  
  
  Cut the cucumber crossways into 1cm-thick slices and place on a serving platter. Spoon 2 teaspoons of the ricotta mixture onto each cucumber slice and top with a slice of smoked salmon. Sprinkle with a little pepper and serve with the lemon wedges.
  
  
  

Notes

Note: You can make the horseradish ricotta cream (step 1) up to 6 hours ahead. Keep in an airtight container in the fridge. Finish the recipe (step 2) just before the guests arrive. Cover with plastic wrap and keep in the fridge until serving.

• Author: Janelle Bloom


• Publication: Australian Good Taste

Source: taste.com.au