Smoked Salmon Salad in Cucumber Cups

Smoked salmon salad in cucumber cups is a perfect light appetizer or snack – the rich fattiness pairs beautifully with the crisp acidity of cucumber.

Smoked salmon and cucumber were meant for each other. Smoked salmon, with all of its lovely salty fattiness, needs fresh crisp acidity to cut through the richness. This is why it’s often paired with capers, onions, and/or cucumber!

This week’s recipe of smoked salmon salad in cucumber cups, adapted from myrecipes, is perfect for when you want a light brunch or an afternoon snack. And it can be made in just 15 minutes!

Recipe Ingredients

  • green onions
  • 2% reduced-fat Greek yogurt
  • mayonnaise
  • capers
  • fresh dill
  • cold-smoked salmon
  • cucumbers
  • black pepper
smoked salmon cucumber cups arranged on a cutting board

Instructions

  • Combine first 4 ingredients in a medium bowl. Stir in 2 teaspoons dill and chopped salmon.
  • 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.

Smoked Salmon Salad in Cucumber Cups

If you need a quick and delicious brunch recipe, these cups are it! Leftovers can be placed in an air-tight container and stored in the refrigerator for 3 days. They are great to have on hand for snacking throughout the day.

More Snack Recipes from Gastronotherapy

Enjoy your week, and feel free to drop me a line in the comments – I would love to hear if you try this recipe! Or tag me on Instagram @maryannehoekstra to let me know how it turned out! Also, if you are enjoying my blog, please consider recommending it to your friends. They can subscribe here.

Smoked Salmon Salad in Cucumber Cups

A perfect light appetizer or snack – the rich fattiness pairs beautifully with the crisp acidity of cucumber.
Prep Time 15 mins
Cook Time 0 mins
Course Appetizer, brunch, Snack
Cuisine American
Servings 34 cups

Ingredients
  

  • 1/4 cup finely chopped green onions
  • 2 tablespoons plain 2% reduced-fat Greek yogurt
  • 2 tablespoons mayonnaise
  • 2 tablespoons drained capers
  • 1 tablespoon chopped fresh dill divided
  • 1 12-ounce package cold-smoked salmon, coarsely chopped
  • 3 cucumbers
  • 1/8 teaspoon freshly ground black pepper

Instructions
 

  • Combine first 4 ingredients in a medium bowl. Stir in 2 teaspoons dill and chopped salmon.
  • 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.

Notes

*Scooping out the seeds is completely optional. I left the seeds intact, and just piled the salad on top of the cucumber slices.
Keyword cucumbers, greek yogurt, smoked salmon

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