Cucumber Cups with Salmon Whip
These elegant cucumber cups are luxurious but not too heavy. Fresh chives lend a light herbal flavor to the rich salmon mousse, making this a sophisticated opening course.
Ingredients
- ½ cup cottage cheese
- 1 tablespoon milk
- 1 cup chopped chives
- 4 ounces thinly smokes salmon
- 1/4 cup whipped cream cheese
- 1 tablespoon fresh lemon juice
- 2 large English cucumbers
- 1 tablespoon chopped fresh chives for garnish
Instructions
- Process cottage cheese and milk in a food processor until smooth.
- Add scallions, salmon, cream cheese, lemon juice and process until smooth and creamy.
- Refrigerate at least 1 hour or overnight.
- Cut cucumbers into 3/4 inch rounds.
- Remove seeds and some flesh to create a small cup in each of the rounds.
- Fill each cup with about 2 teaspoons of salmon whip and sprinkle with chives.
- Cover and refrigerate until ready to serve, up to 1 hour.
Time: Active: 30 minutes Total time: 1 hour 30 minutes
Servings: 24 pieces
