These Salmon Tartare Cucumber Cups are perfect for entertaining or as part of a healthy, low-carb diet!
It’s January and there is one important task at hand; losing all the weight I put it on during the Holiday season. Since I hate dieting, I am finding ways to make this task a bit more enjoyable!
The idea of dieting makes me cringe because I immediately associate that with grilled tasteless foods. That is the reason I love these Salmon Tartare Cucumber Cups so much. They are very flavorful with a touch of heat and due to the omega 3’s found in salmon and the vitamins found in the cucumber, it’s a true superfood. It’s completely guilt-free and it’s just what I need while I am trying to bounce back to my pre-Holiday weight.
These Salmon Tartare Cucumber Cups are also a great appetizer to take to a party. If you are not a salmon lover you could substitute the salmon for Tuna. It will taste just as good. As a matter of fact there is also a short cut you could take here, which I have done days where I am feeling a little lazy. If you don’t feel like dealing with chopping up the salmon and the rest of the ingredients, you could fill up the cucumber cups with store bought crab spread. I have done that before. I bought one of those crab meat mayonnaise salad and I just added it to the cucumber cups and added some chopped chives to it. The possibilities are endless.
Here are the steps to prepare the cucumber cups:
Start by cutting the salmon into small cubes. Make the dressing.
Then add the dressing and mix well. Ensure you coat the salmon, but be careful not to overdress the mixture. Refrigerate for 2 hours.
Partially peel the cucumber as shown below then slice into 1″ sections.
Using a small melon scoop, remove the center of the cucumber section.
Here’s another view of the finished product served with a little sake.
I hope you enjoy these Salmon Tartare Cucumber Cups. Try them at your next social gathering, or if you are on a diet, I wish you the best of luck in achieving your weight-loss goal.
- 2 tablespoons sesame oil
- 1 tablespoon soy sauce
- 1 tablespoon minced scallions
- 1½ teaspoons minced shallots
- 1 pound sushi-quality salmon or tuna, diced
- Tabasco sauce to taste
- Salt and pepper to taste
- 3 English cucumbers, cut into ¾-inch thick, slices
- Minced chives for garnish
- Combine all the ingredients except for the cut cucumbers. Cover salmon mixture with plastic wrap. Refrigerate for 2 hours.
- Using a mellon-baller, scoop out a hollow in the center of each cucumber slice (be careful not to go all the way through the slice).
- Spoon marinated salmon onto the slices. Garnish with chives.
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