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.

Eat poppa!