Low Sodium Salmon Dill Cucumber Cups

Total time35 min

Prep time20 min

Cook time0 min

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Ingredients

4 servings

For the cucumber cups

2 large english cucumbers
Cucumber Organic English Cucumber Trader Joe's Persian Cucumbers Mucci Farms Mini Cucumbers Woolworths Continental Cucumber
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¼ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For the salmon filling

1 can (14.75 oz) wild-caught salmon, drained and flaked
4 oz fresh cream cheese, softened
2 tbsp fresh lemon juice
3 tbsp fresh dill, finely chopped
2 tbsp fresh chives, finely chopped
1 tsp apple cider vinegar
¼ tsp black pepper
¼ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For serving

fresh dill sprigs, for garnish (optional)
lemon wedges, for serving (optional)

Instructions

1
Slice the cucumbers into rounds about 3/4-inch thick. Using a small spoon or melon baller, scoop a shallow well into the center of each round, leaving the bottom intact to form a cup. Arrange the cups on a cutting board or serving platter, sprinkle lightly with the 1/4 tsp salt, and let them sit for 10–15 minutes to draw out excess moisture.
2
While the cucumber cups rest, combine the drained and flaked salmon, softened cream cheese, lemon juice, dill, chives, apple cider vinegar, black pepper, and the remaining 1/4 tsp salt in a mixing bowl. Stir until the mixture is evenly combined and the cream cheese is fully incorporated with no visible streaks.

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