Cucumber Cups With Creamy Salmon Whip

Name: Cucumber Cups With Creamy Salmon Whip
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 8
Cuisine: Global
Ingredients: 59 milliliters whipped cream cheese; 2 larges English cucumbers; 1 Tbsp chopped fresh chives; 1 Tbsp fresh lemon juice; 118 milliliters low-fat cottage cheese; 1 Tbsp nonfat or 1% milk; 4 scallions, white parts only, sliced; 113 grams thinly sliced smoked salmon; 8 servings Freshly ground white pepper

You can never have too many side dish recipes, so give Cucumber Cups With Creamy Salmon Whip a try. This recipe serves 8. Watching your figure? This gluten free, primal, and pescatarian recipe has 71 calories, 6g of protein, and 3g of fat per serving. From preparation to the plate, this recipe takes around 30 minutes. If you have cottage cheese, scallions, chives, and a few other ingredients on hand, you can make it.

Instructions

Process the cottage cheese and milk in a food processor until smooth.

Ingredients you will need

Cottage Cheese

Milk

Equipment you will use

Food Processor

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.

Ingredients you will need

Cream Cheese

White Pepper

Lemon Juice

Green Onions

Salmon

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.

Ingredients you will need

Cucumber