Cucumber Salmon Bites
April 21, 2022
Yield 12-18 pieces
These tasty snacks can be prepared from ingredients you probably have on hand. You can adjust the hot sauce to make them as spicy or mild as you wish. Garnish them with finely minced green onions, chives, parsley or dill.
- 1 English cucumber, peeled and cut crosswise into 12-18 rounds
- 1 cooked salmon filet (about 150g) OR
- 1 – 213g tins sockeye salmon
- 2 tablespoons mayonnaise
- 1 teaspoon lemon juice
- 1/2 teaspoon low sodium soy sauce
- Tabasco or Sriracha hot sauce, optional to taste
- 1 green onion
- Kosher salt and freshly ground pepper, to taste
Directions Use a melon baller or teaspoon to scoop out the centre of each cucumber slice. Don’t dig too deeply or your cups will become open-ended tubes and the salmon filling will fall right through. Set aside on a serving plate.
Flake the cooked salmon into large, bite-sized pieces, or drain and clean the canned salmon. Finely mince the white part of the green onion and mix with the salmon. Add the salmon to a mixing bowl and gently fold in the mayonnaise, lemon juice, soy sauce and hot sauce. Taste and adjust the seasoning adding more hot sauce if desired. Use a teaspoon to divide the salmon mixture into each cucumber cup and garnish with the minced green onion, chives, parsley or dill. Serve immediately or leave covered and refrigerated for up to 24 hours.
