Smoked Salmon Salad In Cucumber Cups Recipe 45

Steps:

• 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.

Steps:

• Whisk first 4 ingredients in small bowl; season dressing with salt and pepper. Cut cucumber crosswise in half. Using vegetable peeler, cut into long strips to form ribbons. Scatter cucumber, watercress, and apple on 4 plates. Tuck in slices of salmon. Drizzle dressing over.

Steps:

• Peel cucumber; cut into 3/4-inch slices; using tiny spoon or scoop, form cucumber cup by scooping out seeds, leaving some flesh in base of cup; set aside.
• In medium-size bowl, flake smoked salmon, discarding skin and any bone; blend in sour cream, cilantro, lime zest, lime juice, salt, and cayenne pepper to taste.
• Mound salmon into cucumber cups; sprinkle lightly with a few grains cayenne pepper; garnish with additional lime peel strips, if desired.

Steps:

• Combine first 4 ingredients in a medium bowl. Stir in 2 teaspoons dill and chopped salmon. Peel cucumbers in alternating vertical stripes. Cut cucumbers into 3/4-inch-thick slices, and scoop out seeds with a small spoon or melon baller, leaving bottom intact to form a cup. Spoon about 1 tablespoon salmon mixture into each cucumber cup. Sprinkle cups evenly with remaining 1 teaspoon dill and pepper.