Ingredients:
2 large cucumbers1 8oz container ricotta (drained)
zest and juice of 1 lemon
1/2 tsp garlic powder
1/2 tsp black pepper
1 tsp fresh dill
Preparation:
- Cut the cucumber into 1 inch slices, and carefully hollow out the center (with any seeds) with a pointed teaspoon, so you are left with a shallow hollow.
- Place the ricotta in a medium bowl and mix in the lemon zest, lemon juice, garlic powder, black pepper and dill. Adjust seasoning to taste.
- Spoon a little seasoned cream into each cucumber cup, about 1 teaspoon per cup.
- Cut the smoked salmon into 1-inch long thin strips and place one slice of salmon on top of ricotta cream.
- Keep refrigerated and serve shortly after you assemble them
Brenda
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