Salmon Stuffed Cucumbers
Stuffed cucumbers are very popular again; so very fresh for summer enjoyment.
Makes 10 appetizers
Prep time
15 min
Time to Table
15 min
Ingredients
1
medium cucumber
1 can (213 g)
Clover Leaf Sockeye Salmon, drained and skin removed
3 tbsp (45 mL)
light mayonnaise
2 tsp (10 mL)
finely chopped fresh dill
1 tsp (5 mL)
finely grated lemon rind
Freshly ground black pepper
Small lemon wedges and dill springs
Preparation
- Slice cucumber lengthwise. Using a spoon, hollow out cucumber removing seeds; set aside.
- In small bowl, combine salmon, mayonnaise, dill and lemon rind. Add pepper to taste. Using a spoon or piping bag, fill both halves of cucumber with salmon filling. Slice each half crosswise into 5 pieces.
- Garnish with small lemon wedges and dill.
Hint
Salmon filling may be prepared up to a day ahead; stuff cucumber at serving time.
Prepared with
Nutrition
| Amount per serving | % Daily Value | |
|---|---|---|
Calories | 60 | |
Fat | 4 g | 6% |
Saturated Fat | 0.5 g | |
Trans | 0 g | |
Saturated + Trans | 3% | |
Cholesterol | 15 mg | |
Sodium | 130 mg | 5% |
Carbohydrate | 1 g | 1% |
Fibre | 0 g | |
Sugars | 1 g | |
Protein | 5 g | |
Vitamin A | 2% | |
Vitamin C | 4% | |
Calcium | 4% | |
Iron | 2% |
Claims Per Serving
- Low in Saturated Fat
- Trans Fat Free
- Low in Cholesterol
- Low in Sodium
