Author Notes
This a party bite that I make, knowing I will be in the slim minority of party goers that actually like smoked salmon. So, while the chips and salsa draws a crowd, you'll find me, hovering over this platter, feasting on fresh cucumber cups stuffed with the bright, clean flavors of salmon, red onion, horseradish, fresh dill, Greek yogurt and lemon. —foxeslovelemons
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Ingredients
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1
English cucumber
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Kosher salt
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2 ounces
smoked salmon, finely chopped
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2-1/2 tablespoons
Greek yogurt
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1 tablespoon
minced red onion
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2 teaspoons
fresh lemon juice
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2 teaspoons
finely chopped fresh dill
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1-1/2 teaspoons
horseradish
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1/2 teaspoon
grated lemon zest
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1/4 teaspoon
fresh ground black pepper
Directions
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With a vegetable peeler, peel cucumber until no dark green skin remains. Cut off ends of cucumber, then cut cucumber crosswise into 10 pieces. Using a small melon baller or spoon, or the tip of the vegetable peeler, scoop out inside of each piece to form a cup, leaving a 1/4-inch border around edges and on the bottom. Lightly sprinkle cucumber cups with salt, then place, cup side down, on paper-towel lined baking sheet for 15 minutes.
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Meanwhile, in a medium bowl, stir together remaining ingredients.
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Using a small spoon, fill cucumber cups with salmon mixture. Serve immediately.
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