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Cucumber Cups With Gravalax And Capers

10min.chef's picture
Ingredients
  Head of lettuce 1
  Lemon 1 Small
  English cucumber 1 Large
  Capers 4 Teaspoon, drained, rinsed
Directions

GETTING READY
1) Wash the lettuce and at dry it. Take out and discard any bruised or discolored leaves. Divide the lettuce among 4 salad plates and keep aside.
2) Rinse the lemon, dry it and cut crosswise into 4 slices which are about 1/4-inch thick. Set aside.
3) Rinse the cucumber and dry it. Trim the edges and throw them away. Using a sharp paring knife, cur the cucumber crosswise into quarters of about 4-inches. Around one end of each quarter, cut a triangle which is about 1-inch deep so as to form a crown shape. Scoop the inside out with a melon bailer or a teaspoon. At the bottom, leave about 1/4-inch of flesh.

MAKING
4) With 2 slices of gravlax, stuff each cucumber cup and top with 1 teaspoon of capers.
5) Among the lettuce-lined plates, divide the cucumber cups. Fold the remaining gravlax slices into a cone shape and place one next to every cucumber cup.

SERVING
6) Serve after garnishing with a lemon slice.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Greek
Course: 
Appetizer
Method: 
Mixing
Restriction: 
Vegetarian
Ingredient: 
Cucumber
Interest: 
Everyday, Healthy
Preparation Time: 
15 Minutes
Cook Time: 
10 Minutes
Ready In: 
25 Minutes

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