Smoked Salmon with Caviar Recipe

• 8 ounces smoked salmon, coarsely chopped
• 1 cup fromage blanc (about 7 1/2 ounces)
• 1 tablespoon finely grated red onion
• 1 teaspoon finely grated lemon zest (from about 1 medium lemon)
• 1 tablespoon freshly squeezed lemon juice
• 1 1/2 teaspoons coarsely chopped capers
• 1/2 teaspoon kosher salt
• 1/8 teaspoon freshly ground black pepper
• 1 1/2 medium English cucumbers (about 18 ounces), sliced 1/4 inch thick
• 1 (2-ounce) jar caviar or 1/4 cup salmon roe

1. Place the smoked salmon, fromage blanc, onion, lemon zest and juice, capers, salt, and measured pepper in a food processor fitted with the blade attachment.
2. Process, stopping to scrape down the sides of the bowl as necessary, until smooth, about 20 seconds.
3. At this point, the salmon mixture can be transferred to a piping bag fitted with a 1/2-inch star tip and refrigerated for up to 4 hours.
4. When ready to serve, arrange the cucumber slices on a serving platter.
5. Pipe about 2 teaspoons of the salmon mixture onto each slice.
6. Top with the desired amount of caviar or salmon roe (you may have some left over) and serve immediately.

salmon, fromage blanc, red onion, lemon zest, freshly squeezed lemon juice, capers, kosher salt, freshly ground black pepper, cucumbers, salmon roe

Taken from www.chowhound.com/recipes/smoked-salmon-with-caviar-on-cucumber-30550 (may not work)