Cucumber Cups With Creamy Salmon Whip

1. 1

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

2. 2

   Add the scallions, salmon, cream cheese, lemon juice and a pinch of white pepper and process until smooth and creamy.

3. 3

   Refrigerate at least 1 hour or overnight.

4. 4

   Cut the cucumbers into 3/4-inch-thick rounds, discarding the ends.

5. 5

   Using a small spoon, scoop the seeds and some of the flesh out of each round to form a small cup.

6. 6

   Fill each cup with about 2 teaspoons of the salmon whip and sprinkle with the chives.

7. 7

   Cover and refrigerate until ready to serve, up to 1 hour.

8. 8

   Per serving (3 pieces): Calories 60; Fat 3 g (Saturated 1 g); Cholesterol 10 mg; Sodium 190 mg; Carbohydrate 5g; Fiber 1 g; Protein 5 g

9. 9

   Photograph by Andrew Mccaul

* Per serving · 4 servings · Values may vary.

No additional tips available.