A fun spring time appetizer or brunch side dish! You can make the filling up to one day in advance – this will free some time up if you are planning a big meal. The smoked salmon mixture would also be tasty served in celery boats.
2 English cucumbers
1/2 cup plain fat-free Greek yogurt
1/2 cup chopped smoked salmon
1/4 cup chopped red onion
chopped parsley, for garnishing
1. Peel both cucumbers. Trim off ends and split cucumbers in half lengthwise. Scoop out center of cucumbers, leaving a 1/4 to 1/2-inch thick shell.
2. Cut cucumber shells into 24 pieces (about 1 1/2 inch long)
3. Combine yogurt, salmon, and onion in a food processor. Process until smooth, scraping sides of bowl as needed.
4. Spoon 2 tsp salmon mixture into each cucumber boat. Garnish with parsley, if desired.
Yield: 8 servings (32 calories, 0.7 g total fat, 0.1 g saturated fat, 4.2 g protein, 2.1 g carbohydrate, 0.4 g fiber, 3 mg cholesterol)
Adapted from Cooking Light, December 2011