Whip up some smoked salmon and cucumber rounds for your next luncheon. These refreshing amuse-bouches are tantalizing and cute!
What You Need
Original recipe yields 24 servings
1 English cucumber
2 Tbsp. chopped fresh dill, divided
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
5 oz. smoked salmon, chopped
1 stalk celery, finely chopped
1/4 cup finely chopped red onion s
2 Tbsp. GREY POUPON Dijon Mustard
1 tsp. lemon juice
1/4 tsp. black pepper
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Let's Make It
Cut cucumber into 24 slices. Use melon baller to scoop out indentation in center of each slice; discard removed centers or reserve for another use. (See tip.)
Reserve 1 Tbsp. dill. Mix remaining dill with all remaining ingredients until blended.
Fill cucumbers with cream cheese mixture; sprinkle with reserved dill.
This recipe is made with ingredients that contain no labeled sources of gluten. However, if your personal dietary goal is to strictly avoid gluten, be vigilant. Always read ingredient statements on food labels for the most current and accurate information for every recipe ingredient. And when working in the kitchen, use gluten-free preparation methods and utensils. For individualized advice, check with a certified health professional or credible source. Click here for more information.
How to Use the Scooped-Out Cucumber Centers
Toss cucumber centers lightly with extra virgin olive oil, lemon juice, finely chopped red onions and ATHENOS Traditional Crumbled Feta Cheese for a quick side salad.
Calories From Fat
% Daily Value*
Total Fat 3.5g
Saturated Fat 2g
Trans Fat 0g
Total Carbohydrates 1g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.