Rating: 4.5 stars
4 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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

Katherine Cobbs
Recipe by Cooking Light November 2013

Gallery

Credit: Andrew Thomas Lee; Styling: Kaitlyn Du Ross

Recipe Summary test

hands-on:
25 mins
total:
25 mins
Yield:
Serves 17 (serving size: 2 cucumber cups)
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

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

Nutrition Facts

36 calories; fat 1.4g; saturated fat 0.2g; mono fat 0.7g; poly fat 0.4g; protein 4g; carbohydrates 1.3g; fiber 0.4g; cholesterol 5mg; iron 0.3mg; sodium 201mg; calcium 12mg.
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