{"id":20252,"date":"2011-06-06T20:12:51","date_gmt":"2011-06-07T00:12:51","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=20252"},"modified":"2011-06-06T20:12:51","modified_gmt":"2011-06-07T00:12:51","slug":"cucumber-boats-with-smoked-salmon-cream-cheese%e3%82%b9%e3%83%a2%e3%83%bc%e3%82%af%e3%82%b5%e3%83%bc%e3%83%a2%e3%83%b3%e3%82%af%e3%83%aa%e3%83%bc%e3%83%a0%e3%83%81%e3%83%bc%e3%82%ba%e3%81%ae%e3%81%9b","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=20252&lang=en","title":{"rendered":"Cucumber Boats with Smoked Salmon Cream Cheese
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\"\"<\/a><\/p>\n

Cucumber Boats with Smoked Salmon Cream Cheese<\/strong>
\nJune 5, 2011<\/em><\/p>\n

When I found these beautiful Persian cucumbers at Trader Joe’s, I had to have them. They are shorter and thinner than regular cucumbers. The skin is thin and tender and the seeds are very small. Exactly the kind of cucumber that I like. I think making cucumber boats like this is one of the the best ways to really showcase this cucumber because of its size. These are elegant enough to serve at parties, but they are also a great (relatively!) healthy crunchy snack.<\/p>\n

Click here<\/a> for recipe information.<\/p>\n

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\"\"<\/a><\/p>\n

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Cucumber Boats with Smoked Salmon Cream Cheese June 5, 2011 When I found these beautiful Persian cucumbers at Trader Joe’s, I had to have them. They are shorter and thinner than regular cucumbers. The skin is thin and tender and the seeds are very small. Exactly the kind of cucumber that I like. I think […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[15],"tags":[],"class_list":["post-20252","post","type-post","status-publish","format-standard","hentry","category-other"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/20252","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=20252"}],"version-history":[{"count":22,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/20252\/revisions"}],"predecessor-version":[{"id":20295,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/20252\/revisions\/20295"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=20252"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=20252"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=20252"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}