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Salmon pugs

updated

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Ingredients for 6 servings:

  • 6 slice(s) smoked salmon (wild salmon)
  • 1 cucumber(s) , (country cucumber)
  • 150 g ricotta or cream cheese
  • Horseradish, freshly grated
  • salt and pepper
  • Dill, chopped

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

Amuse gueule, also suitable for buffets

Halve the cucumber (it can also be a salad cucumber, but please use a thin one, which has fewer seeds). Do not peel it, and slice it into thin slices using a mandoline. They should be easy to roll. Layer one half of the cucumber slices lengthwise with salmon, fold the other half onto it, roll it up, and secure with a toothpick. Serve with a small dip made from ricotta, horseradish, salt, pepper, and dill.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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Salmon pugs