Description
Easy-yet-elegant smoked salmon appetizers!
Ingredients
Scale
For the Smoked Salmon Dip:
- 1/4 lb. smoked salmon
- 1/3 cup finely chopped red onion
- 1/3 cup finely chopped celery
- 1 Tbsp. chopped parsley, plus extra for garnishing
- 2 tsp. lemon juice
- 3 Tbsp. mayonnaise
- 3 Tbsp. sour cream
- Hot sauce (I use between 1/8 tsp and 1/4 tsp) to taste
- Salt and Pepper to taste
For the Cucumber Cups:
- 2-3 cucumbers, depending on length
Instructions
For the Smoked Salmon Dip:
- Gently separate smoked salmon into small chunks with your hands. Place in medium-sized bowl.
- Add remaining ingredients to salmon and stir gently until just combined.
- Spoon mixture into cucumber cups and top with a fresh sprig of parsley. Serve cold.
For the Cucumber Cups:
- Peel cucumber and slice into 1-2 inch pieces.
- Use a melon baller or a spoon to scrape the seeds out of each slice, taking care not to pierce through the bottom of the cup. The sides of the cucumber cup can be relatively thin to allow a larger amount of smoked salmon dip.
- Place cups in the fridge until ready for use or immediately fill with salmon dip. Top with a fresh sprig of parsley. Serve cold.
Notes
- Use plain Greek Yogurt in place of the sour cream for a lighter option.
- No good smoked salmon at your store? Never fear - you can find a good selection of wild smoked salmon online
- You could also serve this dip on toast or atop thick cucumber slices instead of the cucumber cups.
