Recipe courtesy of Ellie Krieger
Cucumber Cups With Creamy Salmon Whip
Total:
30 min
Active:
30 min
Yield:
24 pieces, or 8 servings
Level:
Easy

Nutrition Info

Total:
30 min
Active:
30 min
Yield:
24 pieces, or 8 servings
Level:
Easy

Nutrition Info

Ingredients

Directions

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.

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.

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.

Photograph by Andrew Mccaul

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