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Why a PINK chef's coat?

Simply put, I carry my Dad's legacy with me through my cookbook, cooking and everyday I am writing my food columns, he is always with me. I carry my Mom with me through a silent reminder of her struggle with breast cancer that took her life, as well as the lives of many other women who have dealt with, and are still dealing with, this horrible affliction. Besides, why not pink? It makes a man look good!

Chilean Cucumber Appetizers

Nope, I don't Chilean sea bass in this recipe. Many don't know that smoked salmon from Chile is just as popular and tasty as Norwegian smoked salmon. If you find it in your supermarket I urge you to grab it. If not, any smoked salmon will do, be it cold or hot smoked. This recipe reminds me so much of a side dish my Dad used to make, using herring, onions and sour cream. He always served it free in a relish tray for his diners. I Yanked this recipe to reflect a more universal appeal.
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Ingredients

For 12 Serving(s)

Recipe

  • 10 ounce(s) smoked salmon, cut into 1-inch pieces
  • 2 cup(s) sour cream or yogurt
  • 1/2 cup(s) minced apple
  • 1/4 cup(s) minced onion
  • 2 teaspoon(s) lemon juice
  • 1/2 teaspoon(s) dried dill
  • 1/2 teaspoon(s) lemon pepper
  • Salt to taste
  • 1/2 cucumbers
  • Toothpicks

Chilean Cucumber Appetizers Directions

  1. In a bowl, add first 7 ingredients, coating salmon well. Add salt to taste. Cover and refrigerate at least 3 hours. When ready, slice cucmber(s)into thin slices on the biase. Remove salmon from refrigerator. With a toothpick, skewer on of the ends of the cucumber, through the "wall", not the center where the seeds are. Thread a piece of salmon and then skewer the opposite side of the cucumber. Repeat until all salmon is used. Place on a plate or platter, cover and refrigerate until ready to serve.
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