Cucumber cups with salmon tartare

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Cucumber cups with salmon tartare

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  • 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

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