Creamy Salmon Cucumber Cups
Creamy Salmon Cucumber Cups are one of our favorite teatime treats. I started my cucumber cups by making a creamy carrot and smoked salmon filling in the food processor. Then, I made little indentations in sliced cucumbers using a melon baller. Finally, I put the salmon mixture into a piping bag and squeezed some of the mixture into each cucumber slice. We like this appetizer for several reasons. First of all, it’s very versatile. If I want to serve it to vegetarians, I just omit the salmon and add extra carrots. To serve this to a vegan, also substitute the cream cheese for vegan cream cheese. Secondly, I like that this dish is nice and light. Thirdly, I love how delicate and pretty these cucumbers are. And, lastly, we all love the crispy cucumbers, the smoky salmon, and the creamy cheese.
The Equipment I Used
- A Food Processor- Use this to finely chop the ingredients. If you don’t have a food processor, just mash everything together with a fork or put it into a blender.
The Ingredients Needed for Creamy Salmon Cucumber Cups
- Salmon- Use smoked salmon.
- Cream Cheese- Use plain cream cheese.
- Heavy Cream- I prefer Organic Valley cream.
- Cucumber- Use an English cucumber and peel off strips of peel to give a striped effect.
- Carrots- I like to use organic carrots because they are sweeter.
How I Made my Cucumber Cups
- First, I used a melon baller to scoop indentations in each thick cucumber slice. You can use a teaspoon if you don’t have a melon baller.
- Next, I minced and combined the rest of the ingredients in a food processor.
- Finally, I used a piping bag to fill each cucumber with the filling and served them right away.
If you like smoked salmon, you need to try these light and delicious Creamy Salmon Cucumber Cups.
Creamy Salmon Cucumber Cups
Equipment
- Food processor
Ingredients
- 2 medium chopped carrots,
- 1 tsp. unsalted butter
- 2 ounces smoked salmon, chopped in small pieces
- 4 ounces cream cheese, softened
- 1 English cucumber, sliced in 1¼ inch slices
- 2 Tbsp. heavy cream
- 2 tbsp. pickled onions, minced (optional)
Instructions
- Begin by cooking the carrots: place them in a skillet with the oil and cook until they are tender. Add them to the food processor and process them until they are finely chopped.
- Add the salmon and process until finely chopped. Add the cream cheese and heavy cream and process until the mixture is well combined.
- Put the filling in a piping bag and pipe and set aside.
- With a melon baller, scoop a small indentation out of each cucumber slice. Pipe some cream cheese mixture into each indentation. Top with pickled onions, if desired. Serve immediately.
