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.
Serves 17 (serving size: 2 cucumber cups)
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.