Mold Detox Friendly 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
Ingredient noteDried black pepper can sometimes contain mold toxins, but the trace amount used here is so small that it is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid black pepper, please tap it and change its rating to Red.
- 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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