Salmon Stuffed Cucumber Appetizers
INGREDIENTS: 1 (5 oz) pouch Chicken of the Sea® Pink Salmon, Skinless & Boneless 1 lb. cucumber (about 1 (12-inch) long cucumber) 2 oz. cream cheese, softened, cut into cubes 2 Tablespoons sour cream 1 clove garlic, minced 1 Tablespoon chopped fresh dill, plus more for garnish INSTRUCTIONS:
Cut cucumbers in half lengthwise. Cut crosswise into shorter pieces, about 3 in long. Use a spoon to scoop out the center of each cucumber, forming a well, leaving edges on all sides. The cucumbers will release juices as you do this, so pat them dry with paper towels afterward.
Mix together the cream cheese, sour cream, and garlic.
Fold in the salmon and fresh dill. If desired, you can fold in a little salt and black pepper to taste.
Scoop the salmon mixture into the cucumber boats. Garnish with additional dill. Serve with lemon wedges.