Cucumber Cups With Creamy Salmon Whip

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

Oven-Baked Salmon

Mustard-Maple Roasted Salmon

Creamy Garlic Mashed Potatoes

Creamy Cole Slaw

Pan-Fried Salmon

Creamy Skillet Chicken

Salmon Cakes

Creamy, Garlicky Shrimp Skillet