Cucumber Cups With Creamy Salmon Whip
Our take on this retro appetizer cucumber cups with creamy salmon whip replaces most of the full-fat cream cheese with reduced-fat cottage cheese. With only 60 calories in three pieces, this is an appetizer you can feel good about serving (and eating!).
- Level: Easy
- Total: 30 min
- Prep: 30 min
- Yield: 24 pieces,
- or 8 servings
Ingredients:
Instructions:
- 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.
