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My review
Cucumber Cups with Dill Cream and Smoked Salmon
RuthE
"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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Ingredients
40 m servings 49 calsOriginal recipe yields 12 servings (24 cucumber cups)
- Adjust
- US
- Metric
Directions
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Prep
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Ready In
- 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.
- 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.
Footnotes
- Cook's Note:
- You can substitute reduced-fat cream cheese for cream cheese, if desired.
Nutrition Facts
Per Serving: 49 calories; 3.8 g fat; 1.5 g carbohydrates; 2.7 g protein; 13 mg cholesterol; 103 mg sodium. Full nutrition
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Reviews
Read all reviews 6Most helpful
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4/4/2015
Substitute Boursin cheese and add a couple capers. Had this in England about ten years ago, and have been making it ever since.
11/14/2015
I tried it the first time with Boursin cheese and capers as mentioned by the one review and it was delicious!
3/4/2018
A beautiful and delicious appetizer. The combination of textures and flavors is divine. Didn’t modify the recipe one bit. These will be a party regular for me from now on.
12/18/2016
Followed recipe, cumcumber slices were a bit too thick. Good flavor, nice presentation.