Creamy Salmon Cucumber Cups


Creamy Salmon Cucumber Cups

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Recipe Data


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    Servings and Ingredients

    Serves 8
    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


    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.

    Nutrition facts


    60 Calories per serving

    Amounts Per Serving

    • Total Fat: 3g
    • Cholesterol: 10mg
    • Sodium: 190mg
    • Total Carbohydrates: 5g
    • Protein: 5g

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