Smoked Salmon And Boursin In Cucumber Cups2013-10-30
- Servings : 36
- Prep Time : 0m
- Cook Time : 0m
- Ready In : 0m
A light tasty pick up great on any platter of appetizers
- 3 cucumbers about 8 inches in length, unpeeled
- 1 lb herbed boursin cheese
- 1/4 lb Nova Scotia lox or other smoked salmon, cut into strips 1 1/4 X 1/4 in
- fresh parsley
Score cucumbers with a fork and slice horizontally into 1/2 inch rounds. Using spoon or paring knife, cut shallow cup in the top of each round. Wrap cucumbers in paper towels and refrigerate over night to remove excess moisture.
Fill each round with cheese, spreading almost to the edge and mounding slightly. Crisscross with 2 strips of salmon and place a sprig of parsley in center. Arrange on platter.
Cover and refrigerate until ready to serve