1 hothouse cucumber
1 jar taramosalata
Wash, dry and cut
- 1 hothouse cucumber
into uniform ⅛-inch thick slices. Insert a star tip into a disposable pastry bag. Fill with
- 1 cup taramosalata (Greek style carp roe spread)
Pipe taramosalata onto each cucumber slice. Garnish plate with sprigs of fresh dill, if desired.
Adapted from The New York Times (from Alice Waters)