Recipe courtesy of Sandra Lee
Save Recipe Print
Lox and Cream Cheese Stuffed Cucumbers
Total:
25 min
Prep:
20 min
Cook:
5 min
Yield:
4 servings
Level:
Easy
Total:
25 min
Prep:
20 min
Cook:
5 min
Yield:
4 servings
Level:
Easy

Ingredients

Directions

Using a peeler, create stripes on the outside of the cucumber by peeling along length of cucumber, leaving every other section intact. Cut off ends of cucumber and slice into 1-inch rounds. Using a melon baller, scoop out the seeds and inner flesh from the top 2/3's of each cucumber slice. Do not scoop all of the way through. Set aside. In a bowl, combine equal parts cream cheese and sour cream. Mix in salmon, shallots, lemon juice, salt and pepper, combining thoroughly. Transfer the mixture to a pastry bag with a star 8 tip. Pipe the filling generously into each cucumber section. Garnish with sprig of dill. As an alternative, use red pepper cream cheese.

More from:

Summer Seafood

Our Best Thanksgiving Videos 15 Videos

Get the recipe

Sticky Pecan Pull-Apart Bread 00:37

This simple dessert is a crowd pleaser that only uses a few ingredients.

IDEAS YOU'LL LOVE

Creamed Spinach Stuffed Tomatoes

Recipe courtesy of Rachael Ray

Cream Cheese Frosting

Recipe courtesy of Food Network Kitchen

Mushroom-Stuffed Pork Tenderloin

Recipe courtesy of Food Network Kitchen

Old-Fashioned Cornbread Stuffing

Recipe courtesy of Peggy Dillard Toone

Italian Cream Cheese Cake with Raspberry Sauce

Recipe courtesy of The Neelys

Sausage and Herb Stuffing

Recipe courtesy of Ina Garten

Chorizo and Corn Bread Stuffing

Recipe courtesy of Aarón Sánchez

Stuffed Sweet Potatoes with Pecan and Marshmallow Streusel

Recipe courtesy of Tyler Florence

Browse Reviews By Keyword