Cucumber Cups with Dill Cream and Smoked Salmon
Ingredients40 m servings 49 cals
- 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.
- Cook's Note:
- You can substitute reduced-fat cream cheese for cream cheese, if desired.
Per Serving: 49 calories; 3.8 g fat; 1.5 g carbohydrates; 2.7 g protein; 13 mg cholesterol; 103 mg sodium. Full nutrition
ReviewsRead all reviews 6
Substitute Boursin cheese and add a couple capers. Had this in England about ten years ago, and have been making it ever since.
I tried it the first time with Boursin cheese and capers as mentioned by the one review and it was delicious!
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.
Followed recipe, cumcumber slices were a bit too thick. Good flavor, nice presentation.