Okay. Simple. Fish. Delicious. That's all I have to say about that.
Cucumber Cups with Creamy Salmon Whip
1/2 cup low-fat cottage cheese
1 tbsp non-fat milk
4 scallions, white parts only, sliced
4 oz. thinly sliced smoked salmon
1/4 cup whipped cream cheese
1 tbsp fresh lemon juice
fresh ground white pepper
2 large english cucumbers
1 tbsp chopped fresh chives
Food processor needed. Now take the cottage chees and milk and toss it in the food processor until smooth as a cucumber (I couldn't help myself). Add the scallions, salmon, cream cheese, lemon juice and just a pinch of white pepper and process that until smooth.
Refrigerate for an hour or overnight. Your choice. Next, cut the cucumbers into 3/4 inch rounds (about the width of your pinkie finger) and get rid of the ends. You don't need those. Then use a spoon to scoop out a little bit of the cucumber to make a cup and get rid of the seeds.
Fill each cup a little bit over the top with the salmon whip and sprinkle with chives. You can serve immediately or cover it with saran wrap and store in the refrigerator.