Smoked Salmon with Cucumber Dip
Source: Vintage Recipes from Amy Vanderbilt's Complete Cookbook (c. 1961)
2 medium cudumbers
1/2 cp commercial sour cream
3 tbsp cider vinegar
1 1/2 tbsp finely cut chives
3/4 tsp crumbled fresh or dried dill
1 tsp salt
1/8 tsp pepper
1/2 lb smoked salmon
1 - Wash and pare cucumbers.
2 - Slice thin.
3 - Combine sour cream, vinegar, chives, dill, salt, and pepper.
4 - Pour over cucumbers and mix.
5 - Cover and chill 2 or 3 hours.
6 - Slice smoked salmon paper thin.
7 - Place on thin rounds of buttered pumpernickel.
8 - Serve cucumber mixture in a bowl as a dip, to which guests can help themselves
and spread on top of the salmon.
9 - Or if served as a first course appetizer with cocktails, serve cucumber mixture
in sea-food cocktail glasses with salmon-and-pumpernickel strips around the glass.
Makes 6 servings as a first course.