Low FODMAP Salmon Dill Cucumber Cups
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Learn more →Ingredients
4 servings
For the cucumber cups
- 2 large english cucumbers
- ¼ tsp salt
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
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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