Salmon Stuffed Cucumbers Appetizers With Cream Cheese
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- 1 lb Cucumber (about 1 foot-long cucumber)
- 2 oz Cream cheese (softened, cut into cubes)
- 2 tbsp Sour cream
- 1 clove Garlic (minced)
- 5 oz Chicken of the Sea Pink Salmon
- 1 tbsp Fresh dill (chopped)
- Sea salt (optional)
- Black pepper (optional)
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.
Serving size: 2 3-inch cucumber boats, or 1/4 of entire recipe