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Yield

24-36 Salmon Bites

Ingredients

• 1⁄4 cup mayonnaise
• 1⁄4 teaspoon paprika
• 1⁄4 teaspoon Tabasco or Sriracha hot sauce
• 250 grams (1/2 pound) leftover cooked salmon OR 3 – 213 g tins sockeye salmon
• 3 green onions
• 1 tablespoon lemon juice
• Kosher salt and freshly ground pepper, to taste

2 English cucumber, peeled and cut crosswise into 12-18 slices each, depending on the size of the cucumbers.

Directions

Combine the mayonnaise, paprika, and hot sauce in a small bowl and mix thoroughly. Taste for seasoning and add more hot sauce if desired. Flake the cooked salon into large bite-sized pieces or drain and clean the canned salmon. Finely mince the white part of the green onions and mix with the salmon. Finely mince the green part of the onions and set aside. Gently fold the spicy mayonnaise into the salmon. Taste and adjust the seasoning adding salt and pepper if needed. Refrigerate the salmon mixture until ready to use.

Use a melon baller or teaspoon to scoop out the centre of each cucumber slice. Don’t dig too deep or your cups will become open-ended tubes and the salmon filling will fall

right through. Divide the salmon mixture into each cup and garnish with the minced green onions.

“I chose this recipe from Laura Lenson’s recipe collection, compiled and tested for IDHC! It’s simple, nutritious and oh so delicious!” Crystal Bomberry