Smoked Salmon in Cucumber Boats

Smoked Salmon in Cucumber Boats Recipe
Photo: Johnny Autry; Styling: Cindy Barr
You can make the salmon mixture up to a day in advance. Sprinkle with chopped parsley for a more finished look.

Yield:

Serves 8 (serving size: 3 pieces)

Recipe from

Cooking Light

Recipe Time

Hands-on: 16 Minutes
Total: 16 Minutes

Nutritional Information

Calories 32
Fat 0.7 g
Satfat 0.1 g
Monofat 0.3 g
Polyfat 0.1 g
Protein 4.2 g
Carbohydrate 2.1 g
Fiber 0.4 g
Cholesterol 3 mg
Iron 0.2 mg
Sodium 118 mg
Calcium 19 mg

Ingredients

2 English cucumbers, peeled
1/2 cup plain fat-free Greek yogurt
1/2 cup chopped smoked salmon (about 4 ounces)
1/4 cup chopped red onion

Preparation

1. Trim ends off cucumbers. Split each cucumber in half lengthwise. Scoop out center of cucumbers, leaving a 1/4- to 1/2-inch-thick shell. Cut into 24 (1 1/2-inch-long) pieces. Reserve any remaining cucumber for another use.

2. Combine yogurt, salmon, and onion in a food processor; process until almost smooth, scraping sides of bowl as needed. Spoon 2 teaspoons salmon mixture into each cucumber piece.

Note:

Mark Bittman,

December 2011
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