|6 oz • Cream cheese • softened|
|2 tsp • Green onion tops • minced|
|1 1/2 tsp • Shallots • minced|
|1 1/2 tsp • Capers • minced|
|1 tsp • Fresh squeezed lemon juice|
|1/4 tsp • Finely grated lemon zest|
|pinch • Salt|
|pinch • Cayenne pepper|
|4 oz • Smoked salmon • finely chopped|
|6-8 • Very small cucumbers|
|2 • Hard-cooked eggs|
|• Fresh dill sprigs • for garnish|
Combine the cream cheese, green onion, shallot, capers, lemon juice, lemon zest, salt and cayenne in a small bowl and stir until well blended. Gently fold in the chopped salmon and set aside, refrigerated, while you prepare the cucumbers.
Peel the cucumbers and cut crosswise into ½-inch slices. Using a small melon baller (such as a Parisian scoop) or the tip of a paring knife, hollow out most of the center area of the cucumber,
leaving a small well in which the salmon spread will sit. The number of cups you will need will depend on the size of the cucumbers you are able to procure.
Cut the boiled eggs in half and remove the yolks. (Save the whites for another purpose.)
Working over a small bowl, press the yolks through a medium fine mesh sieve. (Alternatively, you could also grate the yolks on a very fine grater.) Set the tiny crumbled pieces of yolk aside until ready to serve.
Spoon the salmon spread into the cucumber cups and garnish with some of the egg yolk and a tiny sprig of dill. Serve immediately.
Recipe courtesy Emeril Lagasse, copyright MSLO, Inc., all rights reserved. QUICK & EASY HORS D’ OEUVRES, premiering Wednesday, March 26 at 12:00pm ET/CT