METHOD
1. Prepare the cucumbers:
- Thoroughly wash and dry the cucumber. Trim the ends.
- Cut the cucumber into sticks about 4–5 cm tall. Using a teaspoon or knife, carefully remove part of the core to create "cups" for the filling. Be careful not to cut all the way through to keep the bottom intact.
2. Prepare the filling:
- In a bowl, mix the sour cream (or mascarpone) with lemon juice. Add salt and pepper to taste. If using mascarpone, you can add a little cream for a smoother consistency.
- Gently fold in the trout caviar, stirring lightly to keep the caviar intact.
3. Fill the cucumbers:
- Using a teaspoon or piping bag, carefully fill the cucumber "cups" with the sour cream (or mascarpone) and caviar mixture.
4. Garnish the dish:
- Sprinkle with fresh herbs (dill, parsley, or green onions).
- For an elegant touch, you can add a few drops of olive oil or lemon juice.
5. Serving:
- Arrange the cucumber sticks on a serving platter decorated with lettuce leaves or herbs. Serve chilled.
Notes:
- For a richer flavor, you can add finely chopped dill or capers to the filling.
- If the cucumber is too watery, pat it gently with a paper towel after cutting.
Enjoy your meal!
