Photo: Andrew Thomas Lee; Styling: Kaitlyn Du Ross    
Hands-on Time
25 Mins
Total Time
25 Mins
Yield
Serves 17 (serving size: 2 cucumber cups)

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

How to Make It

Step 1

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

Step 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.

Step 3

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

Ratings & Reviews

nice presentation

ShannonG
July 05, 2015
I do love the presentation, but would like the flavors to live up to the looks of these. I used an alteration, as mentioned in the recipe intro (hot smoked salmon) and used dried dill b/c that's what I had. Carving the cucumber into cups was easier than I had expected. I think the salad needed a little something more (salt &/or another flavor). I'm pretty sure cold smoked salmon would be better, but I saved lots of $$ with the salmon I bought... I guess you get what you pay for. The other disappointment was that the water seeps out of the cucumber if it sits for a while. This started on the day I made the recipe, but got worse with leftovers I kept overnight, leaving the cucumbers a bit soggy.

VeronicaB44's Review

veryslowcook
March 11, 2014
N/A

savvychef's Review

savvychef
February 18, 2014
Made this for wine/cheese party, and got rave reviews!! This was also the 'lightest and freshest' choice on the table top...so much so that I did it again for another group! Came away with same results! Unique, tasty and has become fave, as well as my new easy 'fall back' choice!! Thanks!!

ShannonG's Review

VeronicaB44
December 09, 2013
N/A