Today is Mother’s Day and my youngest daughter started cooking yesterday. She baked a strawberry chocolate brownie with roasted almonds, and in the morning she began preparing a festive breakfast.
At first, she made a cocktail with a tequila, strawberry, and mint. Then cooked Benedict eggs,
on a toasted beigle with smoked salmon on top, and homemade hollandaise sauce.
She also made a small appetizer with cucumbers, cream cheese, and smoked salmon.
She came up with the recipe herself. I think this dish is very suitable for cocktail parties! Note that the measurements come from improvisation so it is best that you follow your own taste.
- 1 tbsp rosemary
- 1-1.5 tbsp capers
- 2 tsp lemon zest
- 2 tbsp lemon juice
- 2 tbsp dill + extra for topping
- smoked salmon
- 2 small cucumbers
- black pepper to taste
- salt to taste
First chop rosemary with capers and sprinkle with black pepper.
Then grate the zest of a lemon
then squeeze the juice.
Finely cut dill and add some cream cheese.
(Optional )Take the cucumber and remove the skin from it in some places,
then cut into large rings.
The cream mixture, put it into a bag and top each circle of cucumber.
At the very top add pieces of smoked salmon
and top with more dill. Bon appetite!