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Have you ever made stuffed cucumbers before? If you need quick and easy snacks or apps for upcoming holiday parties, these cucumber appetizers with cream cheese and salmon are perfect.
Salmon in Healthy Cucumber Snacks
When I recently found out that Chicken of the Sea produces sustainably wild-caught salmon, I was pretty excited! Wild caught salmon has distinct advantages over farmed.
Unlike the more common farmed salmon, wild-caught salmon grow in their natural environment instead of a fish farm. As a result, they contain higher quantities of minerals and fewer saturated and polyunsaturated fats, leading to a higher omega-3 to omega-6 fatty acid ratio (source).
The salmon comes in several varieties, but my favorite is the classic boneless, skinless pink salmon. I like that the only ingredients are simple and natural – pink salmon, water, vegetable broth, and salt.
It comes in 2.5-ounce and 5-ounce pouches that don’t need to be drained. For this recipe, you can use two of the smaller ones or one large one. Sometimes I eat them straight out of the pouch with a fork for a convenient snack, since they require no cooking.
Of course, I couldn’t resist creating an easy salmon appetizer recipe. Salmon and cucumbers are such a classic combination, so I instantly gravitated toward it. In fact, I’d already made smoked salmon cucumber bites in the past.
This time, the goal was to make healthy cucumber snacks or appetizers using the pink salmon pouches. After eating stuffed squash boats a few weeks ago, that prompted the idea for salmon stuffed cucumbers.
How To Make Stuffed Cucumber Appetizers
Making stuffed cucumber appetizers is incredibly simple. It takes about ten minutes and requires no cooking.
It’s nice to have a recipe I can make without occupying the stove or oven. And, I’ll bet they’ll be super refreshing next summer, too.
The first step is to cut the cucumbers to make boats. Cut each cucumber in half lengthwise, then cut those crosswise into shorter pieces.
You can make them whatever length you want. I prefer about three inches long. This length is convenient for large foot-long cucumbers, because you can stack them and just cut crosswise twice.
Next, scoop out the center of each cucumber, forming a well. This is where the filling will go. It’s best to leave edges on all sides so that the filling doesn’t spill out. You can use a small spoon, but I find that a small melon scoop works very well for this part.
Water tends to build up in the center as you create the wells. Just pat them dry with paper towels. This is important so that the filling doesn’t get watery.
Now, it’s time to make the salmon filling for the stuffed cucumbers. You only need five ingredients to do it!
Blend together the cream cheese, sour cream, and garlic, until smooth. You can use a blender or food processor for this. Make sure the cream cheese is soft first, otherwise it will not blend well.
Once your mixture is totally smooth, fold in the pink salmon and chopped fresh dill. You can do it right in the blender to have fewer dishes to wash, or in a bowl to make it a little easier. Just make sure you don’t actually blend the salmon, otherwise you won’t have those nice pieces in the stuffed cucumbers.
Finally, scoop the salmon mixture into the hollowed out boats. Once you have each cucumber stuffed, garnish with some more fresh dill on top.
The stuffed cucumber appetizers are best served right away. But, if you need to make them ahead, you easily can!
Just hollow out the cucumbers and prepare the filling in advance. Refrigerate both separately. Then, pat the cucumbers dry again before adding the filling. It will take just a couple of minutes to stuff the cucumbers with the salmon mixture, right before serving.
I’m definitely going to make these salmon stuffed cucumber appetizers for the holidays this year. They are naturally low in carbs, but everyone at the table is sure to enjoy them.
Salmon Stuffed Cucumbers Appetizers With Cream Cheese:
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Instructions
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Cut cucumbers in half lengthwise. Cut crosswise into shorter pieces, about 3 in (8 cm) long. Use a spoon to scoop out the center of each cucumber, forming a well, leaving edges on all sides. The cucumbers will release juices as you do this, so pat them dry with paper towels afterward.
- Blend together the cream cheese, sour cream, and garlic in a blender or food processor, until smooth.
- Fold in the salmon and fresh dill. (You can do this in a bowl or right in the blender, but don't blend.) If desired, you can fold in a little sea salt and black pepper to taste.
- Scoop the salmon mixture into the cucumber boats. Garnish with additional dill.
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Recipe Notes
Serving size: 2 3-inch cucumber boats, or 1/4 of entire recipe
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Nutrition Information Per Serving
Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database. You can find individual ingredient carb counts we use in the Low Carb & Keto Food List. Net carb count excludes fiber, erythritol, and allulose, because these do not affect blood sugar in most people. (Learn about net carbs here.) We try to be accurate, but feel free to make your own calculations.
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10 Comments
Kimberly S Freitag
can I use chicken or tuna instead of salmon?
Wholesome Yum M
Hi Kimberly, Yes, either option will work great!
theresa
Just had these for dinner and YUM, a big hit with everyone! It’s still very warm/hot here in Vegas so they make a delightfully light yet filling meal. My husband added a bit of cheese to his and had toast on the side. Mine were delicious as is!
Maya | Wholesome Yum
I am so happy you liked them, Theresa! Please come back soon!
Jessica
Quick and easy to make. Tasted great. I will definitely be making again. My two kids even had a couple bites.
Maya | Wholesome Yum
I am so happy to hear that, Jessica! Please come back again soon!
Cathy Grote
Add liquid smoke and use whipped Greek cream cheese.
Maya | Wholesome Yum
That sounds delicious, thanks Cathy!
Teresa
This looks delish! If you don’t mind I’ll share a tip with ya! If you sprinkle a little salt on the inside of the cucumbers and turn them upside down on a paper towel the salt will pull extra moisture out of the cucumbers. Let sit about 1/2 an hour but a little longer doesn’t hurt, then rinse and pat dry, I do this with my zoodles too and let drain in a colander before I cook, makes a huge difference in taste and texture. I can’t wait to try this with salmon.
Maya | Wholesome Yum
That’s great tip, Teresa! Thank you!