Cucumber Cups with Caviar and Dill

By Beleaev Family | Beleaev Caviar & Gourmet

Cut one straight cucumber into 10 thick cups, dry the cavities well and fill each with 5g of crème fraîche and 2g of Royal Baeri Caviar. The batch serves five people at two canapés each and uses the entire 20g tin.

Canapé numbers

• Yield: 10 cucumber cups
• Serving plan: 2 cups each for 5 guests
• Cut size: 10 rounds, each about 2.5cm thick

Ingredients and purchased packs

There is no need to peel the cucumber completely. Alternating narrow peeled stripes and green skin can make the cups easier to grip while retaining structure.

Tools for neat, level cups

• Sharp chef's knife
• Small melon baller or ½-teaspoon measure
• Kitchen paper and tray
• Digital scale
• Two teaspoons and a non-metal caviar spoon
• Cold flat serving plate

Prepare and fill

1. Square the ends. Trim the cucumber so it stands level, then cut 10 rounds about 2.5cm thick. Keep the cut faces parallel.
2. Hollow each centre. Scoop out the watery seed core, leaving at least 5mm of cucumber at the base and a firm wall around the cavity.
3. Remove surface moisture. Stand the cups cavity-side down on kitchen paper for five minutes. Blot the cavities again before filling.
4. Add the dairy layer. Turn the cups upright and place 5g chilled crème fraîche into each one. Add a trace of lemon zest around the cream if using.
5. Finish with the full tin. Open the caviar when all 10 cups are filled. Add 2g to each cavity and place one dill frond beside, rather than underneath, the caviar.
6. Serve from a cold plate. Carry the cups level and serve promptly while the cucumber remains firm.

Moisture control

Salt is deliberately omitted because it draws water from the cucumber. A solid 5mm base prevents the filling from leaking through, while the short drain on kitchen paper removes free moisture without softening the vegetable. Assemble the dairy and caviar layers close to service rather than leaving filled cups to stand.

Problem-solving

• A cup tilts: shave a thin, level slice from the bottom before filling.
• The wall cracks: scoop less deeply and leave a wider border around the seed cavity.
• Liquid gathers under the cream: blot the cavities more thoroughly and keep the finished platter chilled only for a short interval.
• Dill overwhelms a small piece: use one delicate frond rather than chopped stems.

Allergens and storage

The named products contain fish and milk. Check the exact current labels, including any cross-contamination statements. Store the caviar and crème fraîche at the temperatures stated on their packs. Cut cucumber and assembled cups are intended for prompt service; follow the exact labels for unused ingredients.

Flat rounds as an alternative

If you prefer thinner, flatter canapés, cut ten level rounds at least 1cm thick, blot both faces and use the same ten 5g cream portions and ten 2g caviar portions. Leave the seed centre intact unless it is very wet; a shallow depression can help retain the topping, but do not cut through the base. This alternative uses less cucumber than the deep-cup method.

For a larger sixteen-round platter, use 32g caviar and 80g crème fraîche to keep each piece at 2g and 5g respectively. Two 20g tins cover the 32g required and leave 8g. Buying a larger tin changes the remainder, not the amount needed for the recipe.

Frequently asked questions

Can I add smoked salmon?

A small ready-to-eat smoked-salmon ribbon can sit between the cream and caviar. Add it near service and keep the remaining salmon chilled according to its label. It is an optional extra, so the main recipe still uses 20g caviar.

Can I replace crème fraîche with yoghurt?

A thick plain yoghurt gives a sharper variation. Drain a loose product before portioning and keep the dairy layer small. The important practical point is that the topping stays in the cavity rather than running across the platter.

Why is there no extra salt?

The caviar already contributes salt, and salting cut cucumber draws out moisture. Dry the cups, fill them close to service and taste an assembled piece before adding any further seasoning.

Compare this chilled vegetable base with potato-crisp canapés or toast points.

Browse the full caviar collection