Smoked Salmon in Cucumber Boats

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)
Total:
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Hands On: 16 Minutes
Total: 16 Minutes

Nutritional Information

Amount per serving
  • Calories: 32
  • Fat: 0.7g
  • Saturated fat: 0.1g
  • Monounsaturated fat: 0.3g
  • Polyunsaturated fat: 0.1g
  • Protein: 4.2g
  • Carbohydrate: 2.1g
  • Fiber: 0.4g
  • Cholesterol: 3mg
  • Iron: 0.2mg
  • Sodium: 118mg
  • Calcium: 19mg

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. 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. 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.
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