Smoked Salmon Cucumber Bites
| 6 |
20 |
43 |
| Ingredients |
Minutes |
Calories |
|
| Prep |
Cook |
Servings |
| 20 min |
0 min |
16
|
Ingredients
|
1/4 cup
|
Red onion
(chopped; could use scallions or chives)
|
|
3/4 cup
|
Cream cheese, whipped
|
|
2 tsp
|
Capers, canned
(drained, chopped)
|
|
1 tbsp
|
Dill, fresh
(chopped, plus more for garnish)
|
|
341 gm
|
Salmon, smoked
(chopped)
|
|
3
|
English cucumber
(ends trimmed)
|
Instructions
- In a medium bowl combine red onion, cream cheese, capers, dill and lox.
- Peel cucumbers leaving strips of skin, then slice into 1/2 inch thick slices. With a melon baller scoop out a shallow pocket in the middle of the cucumber slices—do not cut all the way through the slice.
- Spoon about 1 tablespoon of the salmon mixture into each cup and transfer to a platter, garnish with more dill.
- Cucumber cups can be assembled up to 24 hours ahead of serving. Just keep them chilled in an airtight container until ready to serve.
Notes:
If smoked salmon is not salty enough, you can add more capers.
Makes 32 bites. Filling makes 2 cups.
! Nutritional information for this recipe was not calculated. Please edit the recipe and make sure that no ingredients are highlighted in red.
Meal Type(s)
