Cucumber Cups With Creamy Salmon Whip

  • Servings : 24 pieces, or 8 servings
  • Prep Time : 30m
  • Ready In : 30m


  • 1/2 cup low-fat cottage cheese
  • 1 tablespoon nonfat or 1% milk
  • 4 scallions, white parts only, sliced
  • 4 ounces thinly sliced smoked salmon
  • 1/4 cup whipped cream cheese
  • 1 tablespoon fresh lemon juice
  • Freshly ground white pepper
  • 2 large English cucumbers
  • 1 tablespoon chopped fresh chives


Process the cottage cheese and milk in a food processor until smooth. Add the scallions, salmon, cream cheese, lemon juice and a pinch of white pepper and process until smooth and creamy. Refrigerate at least 1 hour or overnight.Cut the cucumbers into 3/4-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 whip and sprinkle with the chives. Cover and refrigerate until ready to serve, up to 1 hour.Per serving (3 pieces): Calories 60; Fat 3 g (Saturated 1 g); Cholesterol 10 mg; Sodium 190 mg; Carbohydrate 5g; Fiber 1 g; Protein 5 g

Photograph by Andrew Mccaul

Courtesy of Ellie Krieger for Food Network Magazine


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