Cucumber Cups With Creamy Salmon Whip

  • Level: Easy
  • Total: 30 min
  • Prep: 30 min
  • Yield: 24 pieces, or 8 servings
  • Nutrition Info
Save Recipe

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

Directions

  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.
  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.
  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.
Get the Recipe

Perfect Cranberry Sauce

This ruby-hued sauce is a breeze to make with either fresh or frozen fruit.

Watercress and Smoked Salmon Salad with Creamy Cucumbers

Cucumber Roll with Salmon Roe

Cucumber Salmon Salad "Sushi"

Grilled Salmon with Smashed Cucumber-Date Salad

Salmon Lova with Soba Noodles and Cucumber Salad

Curried Scallops with Cucumber Sauce and Salmon Pearls

Paillard of Scottish Salmon with a Lemon Grass, Cucumber, and Salmon Caviar Vinaigrette and Lotus Root Chips

Pesto-Rubbed Baked Salmon with Smashed Cucumber and Green Apple Salad