Cucumber Cups with Creamy Salmon

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These are perfect bite-sized appetizers that are easy to prepare and fun to serve. They are refreshing, healthy, and are always some of the first to disappear from the appetizer table.

5 from 1 vote

Cucumber Cups with Creamy Salmon

Prep Time: 12 minutes
Total Time: 2 hours 12 minutes
Servings: 8 people
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Ingredients 

  • ½ cup low-fat cottage cheese
  • 1 tablespoon low-fat milk
  • 4 medium scallions, white parts only, sliced
  • 4 ounces thinly sliced smoked salmon
  • ¼ cup whipped cream cheese
  • 1 tablespoon fresh lemon juice
  • Freshly ground white pepper, to taste
  • 2 large English cucumbers
  • 1 tablespoon chopped fresh chives

Instructions 

  • In a food processor fitted with the steel blade, blend the cottage cheese and milk just until smooth. Add the scallions, salmon, cream cheese, lemon juice, and a pinch of white pepper. Process until smooth and creamy. Refrigerate for 1 hour.
  • While the salmon filling is chilling, cut the cucumbers into ¾-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 filling and sprinkle with the chives. Cover and refrigerate until ready to serve, up to 1 hour.

Nutrition

Calories: 65kcalCarbohydrates: 4gProtein: 5gFat: 3gSaturated Fat: 1gCholesterol: 11mgSodium: 194mgPotassium: 173mgSugar: 2gVitamin A: 260IUVitamin C: 4.2mgCalcium: 36mgIron: 0.5mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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