Guess what today is? Today is baby shower day! A bunch of us food bloggers got together and we are throwing a surprise virtual baby shower for our friend Emily of The Pig & Quill, who is anxiously awaiting the arrival of her first little piglet in the next month.
First off, I want to talk about how jealous I am of their new addition. I am pretty sure this is going to be the most well-fed little one, ever! That Emily sure knows her way around a kitchen and she doesn’t mess around when it comes to combining flavors and creativity in her recipes. When it came time to create a dish to bring to our little virtual gathering, I quickly realized that couldn’t just bring any ‘ol pink cupcake or some chips and dip, I had to step up, bring my A-game and get serious with my offerings. But, as you guys know I am still smack in the middle of an elimination diet (it was 10 weeks this past Friday, but who is counting) – so with lots of restrictions and true to the real life, selfishly I also wanted to bring something to this party that I could eat.
These delicious little bites are so simple to put together, they are so fresh and light and they are absolutely beautiful to top it off. Perfect for any party. I’ll be honest, the concept of this recipe came straight from me looking for a savory dish I could incorporate the color pink, given that Emily and Chris are expecting a girl! Though salmon isn’t exactly that pale baby girl pink color we all know, I still think I should get major bonus points on sticking with a theme! Thank you.
These have a crisp fresh bite from the raw cucumber, the creamy and tangy flavor from the dill cashew sour cream (feel free to simply fold fresh dill into regular sour cream if you can have dairy), the delicious flavor of the smoked salmon and the bright fresh green taste from the asparagus ribbon and the fresh dill.
Let’s all raise our glasses or maybe just two fistfuls of these tasty cucumber salmon bites and send our well wishes to the soon to be mama, Emily!! Sending lots of love your way, girl – you are going to be an amazing mama!
[print_this]Smoked Salmon Cucumber Bites with Asparagus Ribbons and Dill Cashew Sour Cream
makes approximately 35 – 50 bites
- 2 medium-sized cucumbers, sliced into 1/4-inch thick rounds
- 4-6 oz wild-caught smoked salmon, flaked
- about a dozen thick asparagus spears
- small bunch fresh dill, for garnish
Dill Cashew Sour Cream
- 1 cup raw cashews, soaked at least 4 hours, rinsed & drained
- 1/2 cup water, you may want more
- 2 tablespoons fresh lemon juice
- 1 teaspoon apple cider vinegar
- 1/4 teaspoon fine grain sea salt, to taste
- 2 tablespoons chopped fresh dill
Place the soaked cashews (be sure to drain and rinse first) into your high speed blender. Add the water, fresh lemon juice, apple cider vinegar and sea salt. Blend on high until smooth and creamy. You may want to scrape down the sides of the kitchen and you may need to add more water, if it’s too thick. Give it a taste and adjust your seasonings as necessary. Fold in the fresh dill by hand. Transfer to a small covered container and place into the refrigerator while you cut the cucumbers. It will thicken as it sits.
Cut the cucumbers into 1/4-inch thick rounds, you can fully peel the cucumber, peel stripes into the skin or just leave the peel on. Top each cucumber with a small amount of the cashew sour cream and a few pieces of the flaked smoked salmon. Using a vegetable peeler, peel the asparagus into ribbons and top each cucumber round with an asparagus ribbon. Top with a sprig or two of fresh dill. Keep in the fridge until just before serving.[/print_this]