Cucumber Rounds with Beet Cream and Smoked Salmon
- Prep Time 30 min.
- Cook Time -
- Serves 16
Recipe Provided By: Every Day with Rachael Ray
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1. Ingredients
- 1/4 cup sour cream
- 1/4 cup cream cheese, at room temperature
- 1/4 cup jarred pickled beets, drained and chopped
- 1 teaspoon fennel seeds
- Salt and freshly ground pepper
- 1/2 European cucumber, sliced into 16 rounds
- 4 ounces sliced smoked salmon, cut into 16 strips
Nutrition Info
Per Serving
- Calories: 32 kcal
- Carbohydrates: 1 g
- Dietary Fiber: 0 g
- Fat: 2 g
- Protein: 1 g
- Sugars: 0 g
About: Nutrition Info 
Powered by: ESHA Nutrient Database
2. Cooking Directions
- In a bowl, combine the sour cream, cream cheese, beets and fennel seeds and stir well. Season to taste with salt and pepper. Place a cucumber round on a platter and top with a dollop of the beet mixture. Roll up a salmon strip and place on top of the beet mixture. Repeat with the remaining cucumber rounds.
Yield: 16 servings
3. Still Hungry?
Get the party started with an appetizer that can be ready in minutes.
Notes:
From Every Day with Rachael Ray, November-December 2005, submitted by Jennifer Rubell.
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