Cucumber Cups With Creamy Salmon Whip
Serves: 6
Gabriella Kub
1 January 1970
Based on User reviews:
29
Spice
51
Sweetness
50
Sourness
30
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
1 cup
Low-Fat Cottage Cheese1 tbsp
Milk (nonfat or 1%)1 cup
Whipped Cream Cheese1 tbsp
Lemon Juice (fresh)2 large
English Cucumber1 tbsp
Chives (chopped fresh)Directions:
1
Process the cottage cheese and milk in a food processor until smooth
2
Add the scallions, salmon, cream cheese, lemon juice and a pinch of white pepper and process until smooth and creamy
3
Refrigerate at least 1 hour or overnight
4
Cut the cucumbers into 3/4-inch-thick rounds, discarding the ends
5
Using a small spoon, scoop the seeds and some of the flesh out of each round to form a small cup
6
Fill each cup with about 2 teaspoons of the salmon whip and sprinkle with the chives
7
Cover and refrigerate until ready to serve, up to 1 hour
8
Photograph by Andrew Mccaul