“EACH DAY THE SUN SHONE, THE BIRDS LINGERED, THOUGH THE TREES WERE TURNING, PURELY OUT OF HABIT, AND THEIR ROSE AND YELLOW AND RUST LOOKED STRANGE AND BEAUTIFUL ABOVE THE BRILLIANT GREEN GRASS.”
—Elizabeth Enright
recipes
Cucumber Cups with Smoked Trout Cream p.63
Makes approximately 16
½ (8-ounce) package cream cheese, softened
4 ounces smoked trout, skin removed
2 ounces goat cheese, room temperature
¼ cup chopped toasted walnuts
2 tablespoons heavy cream
2 teaspoons chopped fresh dill
1 tablespoon chopped fresh chives
⅛ teaspoon fine sea salt
⅛ teaspoon ground black pepper
2 English cucumbers
16 blanched chives*
Garnish: chopped walnuts
1. In the work bowl of a food processor, combine cream cheese, smoked trout, goat cheese, walnuts, cream, dill, chives, salt, and pepper. Pulse until combined. Spoon mixture into a pastry bag fitted with a large round tip; set aside.
2. Using a mandoline or a long, sharp knife, cut each cucumber lengthwise into thin strips. Roll cucumber strips, jelly roll–fashion, to form cups. Wrap each with a chive, and tie in a knot. Trim ends of chives, if necessary.
3. Pipe smoked trout cream into cups. Garnish with walnuts, if desired.
*To blanch chives, cook for about 10 seconds in
