Cucumber Cups With Creamy Salmon Whip

2013-08-05
  • Yield : 24 pieces, or 8 servings
  • Prep Time : 30m
  • Ready In : 30m
Average Member Rating

forkforkforkforkfork (0 / 5)

0 5 0
Rate this recipe

fork fork fork fork fork

0 People rated this recipe

Related Recipes:
  • Veal, Pork and Porcini Bolognese Sauce

  • Serrano Ham-Wrapped Figs

  • Tortilla with Chorizo

  • Sgroppino

  • Smashed Potatoes with Chives

Nutritional Info

This information is per serving.

  • Calories

    60
  • Fat

    3 grams
  • Saturated Fat

    1 grams
  • Cholesterol

    10 milligrams
  • Sodium

    190 milligrams
  • Carbohydrate

    5 grams
  • Fiber

    1 grams
  • Protein

    5 grams

Ingredients

  • 1/2 cup low-fat cottage cheese
  • 1 tablespoon nonfat or 1% milk
  • 4 scallions, white parts only, sliced
  • 4 ounces thinly sliced smoked salmon
  • 1/4 cup whipped cream cheese
  • 1 tablespoon fresh lemon juice
  • Freshly ground white pepper
  • 2 large English cucumbers
  • 1 tablespoon chopped fresh chives

Method

Step 1

Process the cottage cheese and milk in a food processor until smooth. Add the scallions, salmon, cream cheese, lemon juice and a pinch of white pepper and process until smooth and creamy. Refrigerate at least 1 hour or overnight.

Step 2

Cut the cucumbers into 3/4-inch-thick rounds, discarding the ends. Using a small spoon, scoop the seeds and some of the flesh out of each round to form a small cup.

Step 3

Fill each cup with about 2 teaspoons of the salmon whip and sprinkle with the chives. Cover and refrigerate until ready to serve, up to 1 hour.

Leave a Reply

Your email address will not be published. Required fields are marked *