Smoked Salmon Salad in Cucumber Cups

Smoked Salmon Salad in Cucumber Cups Recipe
Photo: Andrew Thomas Lee; Styling: Kaitlyn Du Ross

 

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

Yield:

Serves 17 (serving size: 2 cucumber cups)

Recipe from

Cooking Light

Recipe Time

Hands-on: 25 Minutes
Total: 25 Minutes

Nutritional 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

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

Preparation

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.

Katherine Cobbs

,

November 2013
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