These salmon ricotta half moons are shaped in small silicon molds, stuffed with ricotta, herbs, and onions and place on top of a cucumber slice. They make for healthy, beautiful and easy to eat appetizers that balance the lightness of the cucumber and a touch of indulgence with the ricotta center.
1 large cucumber
1/4 cup ricotta
2 teaspoons fresh dill or basil
6 smoked salmon slices
3 tablespoons diced onion
1 teaspoon pepper
Cut the cucumber into 1/4 inch slices
Drape salmon over the inside of the mold, using one are two small cuts.
Mix the ricotta, herbs and pepper in a small bowl.
Fill the molds half way with the ricotta mixture, place a pinch of diced onions at the center, and cover with ricotta. Fold the salmon over the center.
Place the molds in the refrigerator for 10 minutes.
Scoop a small amount of ricotta onto each cucumber slice.
Remove the salmon half moons from the molds and place on top of the cucumber slices. Garnish with a sprinkle of herbs or pea shoots.