Cucumber Cups Filled With Herbed Yogurt And Smoked Salmon

1. 1

   Drain yogurt in a fine sieve set over a bowl with its surface covered with plastic wrap and chilled overnight.

2. 2

   Cut the cucumber crosswise into sixteen 3/4-inch pieces and, with a melon ball cutter, scoop out the centers, forming 1/4-inch thick cups. Sprinkle the cucumber cups with salt and let them drain, inverted, on paper towels for 10 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.