Smoked Salmon Cucumber Cups |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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From the November issue of Australian Tables Magazine. These appear to be light a delicious but unfortunately I am the only one in the family that likes cucumber and smoked salmon so I cannot see me having the opportunity to make these, so times are an estimate. HANDY HINT - prepare salmon filling and scooped out cucumber cups ahead of time, refrigerate and fill just before serving. Ingredients:
5 lebanese cucumbers (ends trimmed) |
150 g smoked salmon (finely shredded or diced) |
1/2 cup light sour cream (120 grams) |
1 garlic clove (crushed, finely minced) |
1 tablespoon mint (chopped) |
1 tablespoon dill (snipped) |
1 tablespoon lime juice |
salt & pepper |
dill (extra to garnish) |
Directions:
1. Peel and finely dice one cucumber, place into a bowl.
2. Cut remaining cucumbers into 2cm (3/4 inch) slices and using a melon baller or teaspoon scoop out seeds, leaving a base to form a cup.
3. Add remaining ingredients to diced cucumber and mix well.
4. Season to taste.
5. Fill each cup with salmon mixture, top with extra dill and serve.
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