Cucumber cups with salmon tartare

title="Cucumber cups with salmon tartare"
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(15) Rate it

• 0:20 Prep


• 
  6 Servings


• Capable cooks

Luckily these bite-sized snacks are low fat because you'll never be able to stop at just one!

Featured in
Nutrition information, Low carb recipes

Ingredients

• 1 x 30cm-long telegraph cucumber, ends trimmed


• 150g skinless salmon fillet, finely chopped


• 65g (1/4 cup) sour cream


• 1/4 red onion, finely chopped


• 1/2 teaspoon wasabi paste


• 2 teaspoons fresh lime juice


• Fresh dill sprigs, to serve


• Lime wedges, to serve

Method

• 
  
  
  Step 1
  
  
  
  
  Cut the cucumber crossways into 1.5cm-thick slices. Use a melon baller or small teaspoon to scoop out most of the seeds and a little of the flesh, being careful not to go all the way through.
  
  
  


• 
  
  
  Step 2
  
  
  
  
  Combine the salmon, sour cream, onion, wasabi and lime juice in a large bowl.
  
  
  


• 
  
  
  Step 3
  
  
  
  
  Spoon the salmon mixture among the cucumber cups.
  
  
  


• 
  
  
  Step 4
  
  
  
  
  Top with dill and season with pepper. Serve with lime wedges.
  
  
  

Nutrition

• 65 kj

  Energy




• 1g

  Fat Total




• 0.5g

  Saturated Fat





• 1.5g

  Protein







• 0.5g

  Carbs (total)

All nutrition values are per serve

Notes

You can make this recipe up to 1 hour ahead. Place on a serving plate and cover with plastic wrap. Store in the fridge.

• Author: Alison Adams


• Image credit: Ben Dearnley


• Publication: Australian Good Taste

Source: taste.com.au