What a stunner these little appetizers turned out to be. I've seen appetizers done with a spoonful of dip dolloped on top of a cucumber slice. They always seem too precarious to me; like the filling will more likely end up in your guest's lap than their mouth. The method in this recipe of cutting the cucumber slice for stability, then scooping out the middle to make a cup for the filling solved that problem. The fact that they're low carb, bright, interesting and flavorful will make them a go-to app for years to come.
Spicy Salmon Cucumber Bites
Recipe adapted from Nom Nom Paleo, serves 6
- 3/4 lb, wild caught salmon
- 3 English cucumbers, peeled and cut crosswise into ¾-inch thick slices
- 1/4 cup mayonnaise (I use no-sugar added Duke's brand)
- 1 small shallot, finely minced
- 1 tablespoon chopped chives, plus garnish
- 2 teaspoons Tabasco
- 1/2 teaspoon smoked paprika (sweet/dulce)
- olive oil
Preheat oven to 400 F. On a parchment, or foil-lined sheet pan, place the salmon. Drizzle with olive oil, and season liberally with salt on both sides. Roast 18-20 minutes until salmon is cooked to medium doneness. Let rest for 15 minutes.
In a medium bowl, combine the mayonnaise, paprika and Tabasco. Flake the cooked salmon into the mayonnaise mixture, add the shallots, chives and gently combine. Adjust seasoning to taste. Refrigerate the mixture until you're ready to fill the cucumber cups.
No more than two hours before serving, prepare the cucumber cups. I did not have a melon baller but I found a rounded 1/4 teaspoon worked just as well. Be careful you don't go through the base of the cucumber.
Check the seasoning again, as I find the flavor sometimes dulls in the fridge. Add the salmon salad into the cups. I used two small spoons to do this. Garnish with chopped chives and serve.