INGREDIENTS

  • 5 lebanese cucumbers (ends trimmed)
  • 150 g smoked salmon (finely shredded or diced)
  • 1/2 cup light sour cream (120 grams)
  • 1 garlic clove (crushed, finely minced)
  • 1 tablespoon mint (chopped)
  • 1 tablespoon dill (snipped)
  • 1 tablespoon lime juice
  • salt & pepper
  • dill (extra to garnish)

DIRECTIONS

  1. Peel and finely dice one cucumber, place into a bowl.
  2. Cut remaining cucumbers into 2cm (3/4 inch) slices and using a melon baller or teaspoon scoop out seeds, leaving a base to form a cup.
  3. Add remaining ingredients to diced cucumber and mix well.
  4. Season to taste.
  5. Fill each cup with salmon mixture, top with extra dill and serve.