Cucumber Cups

These are perfect bite-sized appetizers that are easy to prepare and fun to serve. They are refreshing, healthy, and are always some of the first to disappear from the appetizer table.

Cucumber Cups with Creamy Salmon


½ cup low-fat cottage cheese
1 tablespoon low-fat milk
4 medium scallions, white parts only, sliced
4 ounces thinly sliced smoked salmon
¼ cup whipped cream cheese
1 tablespoon fresh lemon juice
Freshly ground white pepper, to taste
2 large English cucumbers
1 tablespoon chopped fresh chives


In a food processor fitted with the steel blade, blend the cottage cheese and milk just until smooth. Add the scallions, salmon, cream cheese, lemon juice, and a pinch of white pepper. Process until smooth and creamy. Refrigerate for 1 hour.

While the salmon filling is chilling, cut the cucumbers into ¾-inch thick rounds, discarding the ends. Using a small spoon, scoop the seeds and some of the flesh out of each round to form a small cup.

Fill each cup with about 2 teaspoons of the salmon filling and sprinkle with the chives. Cover and refrigerate until ready to serve, up to 1 hour.

Serves 8-10

Written by Kim Maes

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Categories:    Gluten Free Appetizers