Active Time

　　20 min

　　Total Time

　　20 min

　　

Ingredients

Makes 36 hors d'oeuvres

　　2 large seedless cucumbers (usually plastic-wrapped; about 2 lb total)

　　1/2 cup diced (1/4-inch) Granny Smith apple (less than 1)

　　1/3 cup sour cream

　　1 1/2 tablespoons finely chopped shallot

　　1 1/2 teaspoons finely grated fresh lemon zest

　　1 teaspoon fresh lemon juice

　　1/2 teaspoon black pepper

　　2 teaspoons finely chopped fresh dill plus 36 whole small fresh dill sprigs

　　1 1/4 cups flaked smoked whitefish (1/2 lb)

　　

Step 1

Cut 36 (1/3-inch-thick) slices from cucumbers, reserving remaining cucumber. Scoop out and discard some cucumber from center of each round with a melon-ball cutter or a small spoon to create an indentation (leaving bottom intact).

　　

Step 2

Cut enough of remaining cucumber into 1/4-inch dice to measure 1/2 cup.

　　

Step 3

Toss diced cucumber with apple, sour cream, shallot, zest, lemon juice, pepper, chopped dill, and salt to taste. Fold in whitefish.

　　

Step 4

Mound 1 to 1 1/2 teaspoons fish mixture onto each cucumber round. Top with dill sprigs.