Slow Cooker

Cucumber Cups with Dill Cream and Smoked Salmon

Ingredients

  • 1 ⅓ large cucumbers
  • 4 ounces cream cheese, softened
  • 2 tablespoons chopped fresh dill
  • 1 teaspoon lemon zest
  • ½ teaspoon fresh lemon juice
  • ¼ teaspoon ground black pepper
  • 4 ounces smoked salmon, cut into 2-inch strips
  • 24 small fresh dill sprigs
  • Directions

  • Step 1

    Trim ends from cucumbers and cut crosswise into 24 (3/4-inch-thick) rounds. Scoop a 1/2-inch-deep depression from one side of each round with a small melon-baller, forming little cups. Drain cucumbers, cup sides down, on paper towels for 15 minutes.

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  • Step 2

    Beat cream cheese, chopped dill, lemon zest, lemon juice, and black pepper together in a bowl. Spoon 1/2 teaspoon cheese mixture into each cucumber cup. Top each cup with 1 salmon strip and 1 dill sprig.

  • Cook's Note:

    You can substitute reduced-fat cream cheese for cream cheese, if desired.

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