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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Smoked Salmon in Cucumber Boats Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy