Photo: Andrew Thomas Lee; Styling: Kaitlyn Du Ross  

Smoked Salmon Salad in Cucumber Cups

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

Cooking Light NOVEMBER 2013

  • Yield: Serves 17 (serving size: 2 cucumber cups)
  • Hands-on:25 Minutes
  • Total:25 Minutes


  • 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


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.

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

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Smoked Salmon Salad in Cucumber Cups recipe