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

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

Andrew Thomas Lee; Styling: Kaitlyn Du Ross

Recipe Summary

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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