Recipe
Appetizer
Creamy Salmon Cucumber Cups
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 8
| Quantity | Ingredient | Add |
|---|---|---|
| ½ c. low-fat cottage cheese | ||
| 1 tbsp. nonfat or 1% milk | ||
| 4 scallions, white parts only, sliced | ||
| 4 oz. thinly sliced smoked salmon | ||
| ¼ c. whipped cream cheese | ||
| 1 tbsp. fresh lemon juice | ||
| freshly ground white pepper | ||
| 2 large English cucumbers | ||
| 1 tbsp. chopped fresh chives |
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.
Nutrition facts
Servings
60 Calories per serving
Amounts Per Serving
- Total Fat: 3g
- Cholesterol: 10mg
- Sodium: 190mg
- Total Carbohydrates: 5g
- Protein: 5g
Recipe Source:
www.foodnetwork.com.