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Smoked Salmon Salad in Cucumber Cups

Photo: Andrew Thomas Lee; Styling: Kaitlyn Du Ross

 

 

Hands-on time 25 mins
Total time 25 mins
Yield

Serves 17 (serving size: 2 cucumber cups)

Substitute gravlax or even flaked canned salmon in this appetizer if you prefer salmon that has not been smoked.

Ingredients

  • 1/4 cup finely chopped green onions
  • 2 tablespoons plain 2% reduced-fat Greek yogurt
  • 2 tablespoons canola mayonnaise
  • 2 tablespoons drained capers
  • 1 tablespoon chopped fresh dill, divided
  • 1 (12-ounce) package cold-smoked salmon, coarsely chopped
  • 3 English cucumbers
  • 1/8 teaspoon freshly ground black pepper

Nutrition Information

  • calories 36
  • fat 1.4 g
  • satfat 0.2 g
  • monofat 0.7 g
  • polyfat 0.4 g
  • protein 4 g
  • carbohydrate 1.3 g
  • fiber 0.4 g
  • cholesterol 5 mg
  • iron 0.3 mg
  • sodium 201 mg
  • calcium 12 mg

How to Make It

  1. Combine first 4 ingredients in a medium bowl. Stir in 2 teaspoons dill and chopped salmon.

  2. Peel cucumbers in alternating vertical stripes. Cut cucumbers into 3/4-inch-thick slices, and scoop out seeds with a small spoon or melon baller, leaving bottom intact to form a cup.

  3. Spoon about 1 tablespoon salmon mixture into each cucumber cup. Sprinkle cups evenly with remaining 1 teaspoon dill and pepper.