Cucumber Rounds with Smoked Salmon and Lime Aioli
Cucumber Rounds with Smoked Salmon and Lime Aioli is rated
out of
5 by
2.
Prep Time:
40 minutes
Cook Time:
0 minutes
Servings:
12
Makes about 30 pieces.
Aioli is a garlic-flavored mayonnaise that originated in Provence, in the South of France. When making the aioli, be sure to add the olive oil slowly while the food processor is running so the mixture will emulsify.
Ingredients:
- 1 small garlic clove, minced
- Juice of 1 lime
- 1 egg yolk
- 2/3 cup extra-virgin olive oil
- Salt and freshly ground pepper, to taste
- 1 large seedless cucumber, peeled
- 3 or 4 radishes
- 1/2 lb. smoked salmon, thinly sliced
- 1/2 pint fresh sprouts for garnish
Directions:
In the bowl of a food processor, combine the garlic, lime juice and egg yolk and process in short pulses until smooth. With the motor running, add the oil through the feed tube in a slow, steady stream until smooth and blended. Season with salt and pepper. Transfer the lime aioli to a small bowl, cover and refrigerate until ready to serve.
Using a mandoline or vegetable slicer, slice the cucumber crosswise into slices 1/4 inch thick to make about 30 pieces. Slice the radishes into paper-thin slices to make about 30 pieces.
To assemble, lay the cucumber slices out on a clean serving tray or platter, place a small amount of aioli on each slice and decoratively arrange a piece of smoked salmon over the aioli. Garnish with a piece of shaved radish and a few sprouts. Cover loosely and refrigerate until ready to serve.
Using a mandoline or vegetable slicer, slice the cucumber crosswise into slices 1/4 inch thick to make about 30 pieces. Slice the radishes into paper-thin slices to make about 30 pieces.
To assemble, lay the cucumber slices out on a clean serving tray or platter, place a small amount of aioli on each slice and decoratively arrange a piece of smoked salmon over the aioli. Garnish with a piece of shaved radish and a few sprouts. Cover loosely and refrigerate until ready to serve.
Makes about 30 pieces.
Williams-Sonoma Kitchen.
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Rated 4 out of
5
by
ibmaestro from
Olive Oil for the Aioli is a Bad Idea
This recipe is easy to make, but the olive oil flavour overpowers everything. Use canola oil to make the aioli, or these things will taste stronger of olive oil than straight olive oil does. I could not detect the lime at all. Since most aioli varieties are meant to highlight some flavour other than the oil used to make them, I am at a loss to understand why the author of this recipe didn't choose canola oil, which is standard when making mayonnaise or aioli.
Date published: 2014-08-16
Rated 4 out of
5
by
mgioc from
Sophisticated Entertaining
Perfect appetizer for your next dinner party or celebration. Easy and goes great with champagne!
Date published: 2012-02-19