Salmon Stuffed Cucumbers

Ingredients

• Cucumber

  With peel, raw

  1 cucumber or 301g

• Cream cheese

  Low fat

  2 oz or 57g

• Sour cream

  Reduced fat, cultured

  2 tbsp or 30g

• Garlic

  Raw

  1 cloves, minced or 3g

• Chinook salmon

  Fish, smoked

  4 oz, boneless or 113g

• Dill

  Fresh

  1 tsp or 0.2g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

Directions

1. Halve the cucumber lengthwise, then cut into 3-inch sections. Scoop out the centers to form boats, leaving sturdy sides and bottoms. Pat dry thoroughly.
2. In a blender or food processor, blend the softened cream cheese, sour cream, and minced garlic until smooth and creamy.
3. Fold in the chopped smoked salmon and dill. Season to taste with salt and black pepper.
4. Spoon or pipe the filling into the cucumber boats and garnish with a pinch of the remaining dill. Serve chilled.