Smoked Salmon Salad in Cucumber Cups

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)
Total:
Recipe from Cooking Light

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Recipe Time

Hands On: 25 Minutes
Total: 25 Minutes

Nutritional Information

Amount per serving
  • Calories: 36
  • Fat: 1.4g
  • Saturated fat: 0.2g
  • Monounsaturated fat: 0.7g
  • Polyunsaturated fat: 0.4g
  • Protein: 4g
  • Carbohydrate: 1.3g
  • Fiber: 0.4g
  • Cholesterol: 5mg
  • Iron: 0.3mg
  • Sodium: 201mg
  • Calcium: 12mg

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. 1. Combine first 4 ingredients in a medium bowl. Stir in 2 teaspoons dill and chopped salmon.
  2. 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. 3. Spoon about 1 tablespoon salmon mixture into each cucumber cup. Sprinkle cups evenly with remaining 1 teaspoon dill and pepper.
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