Wednesday, January 12, 2011

Cucumber Cups With Creamy Salmon Whip


* 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.

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