Cucumber Cups with Dill Cream and Smoked Salmon recipe

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Ingredients

1 ⅓ large cucumbers
4 ounces cream cheese, softened
2 tablespoons chopped fresh dill
1 teaspoon lemon zest
½ teaspoon fresh lemon juice
¼ teaspoon ground black pepper
4 ounces smoked salmon, cut into 2-inch strips
24 small fresh dill sprigs

Nutrition Info

49.4 calories
carbohydrate: 1.5 g
cholesterol: 12.6 mg
fat: 3.8 g
fiber: 0.2 g
protein: 2.7 g
saturatedFat: 2.2 g
servingSize: -
sodium: 103.3 mg
sugar: 0.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Trim ends from cucumbers and cut crosswise into 24 (3/4-inch-thick) rounds. Scoop a 1/2-inch-deep depression from one side of each round with a small melon-baller, forming little cups. Drain cucumbers, cup sides down, on paper towels for 15 minutes.

  2. Beat cream cheese, chopped dill, lemon zest, lemon juice, and black pepper together in a bowl. Spoon 1/2 teaspoon cheese mixture into each cucumber cup. Top each cup with 1 salmon strip and 1 dill sprig.

Recipe Yield

24 cucumber cups

Recipe Note

Classic combos are classic because the flavors go well together! Dill, cucumber, and smoked fish are combined with a bit of lemon to perk things up. Small pieces of smoked trout would be a good substitute for the salmon in this pretty, easy, no-cook hors d'oeuvre. Cucumber cups can be assembled and kept chilled in an airtight container 1 day ahead of time.

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