Smoked Salmon Dip in Cucumber Cups
I felt like a bit of a jackass when I served these to my friend Clare (hi Clare!) when she came over for drinks. I felt like more of a jackass saying, “oh, no, these didn’t take long at all!” as quite clearly no one believed me. This was one of the easiest things I’ve made, and the leftover salmon dip I ate for every meal until it was gone.
For the cucumber cups, slice into bite size rounds, and with a spoon, carve a hole, not poking through the bottom. Since cucumber is pretty soft, it takes all of 5 seconds per cup. Fill with dip and top with sliced spring onions.
Ingredients:
- 1 piece of smoked salmon… One of those ones that still looks like a fillet, skin removed
- 1 block of reduced fat cream cheese
- Juice of 1 lemon
- 1/2 cup chopped dill
- Salt and pepper
Mash everything up and serve in cucumber cups, on toast or crackers, or with any other dipping veggies.
