Cucumber Cups With Creamy Salmon Whip

Ingredients

• 0.3 cup whipped cream cheese 
• 2 large cucumbers english
• 1 tablespoon chives fresh chopped
• 1 tablespoon juice of lemon fresh
• 0.5 cup curd cottage cheese low-fat
• 1 tablespoon nonfat 1%
• 4  scallions white sliced
• 4 ounces salmon smoked thinly sliced
• 8 servings pepper white freshly ground

Equipment

• food processor

Directions

1. Process the cottage cheese and milk in a food processor until smooth.
2. Add the scallions, salmon, cream cheese, lemon juice and a pinch of white pepper and process until smooth and creamy. Refrigerate at least 1 hour or overnight.
3. Cut the cucumbers into 3/4-inch-thick rounds, discarding the ends. Using a small spoon, scoop the seeds and some of the flesh out of each round to form a small cup.
4. Fill each cup with about 2 teaspoons of the salmon whip and sprinkle with the chives. Cover and refrigerate until ready to serve, up to 1 hour.
5. Photograph by Andrew Mccaul