Cucumber cups with salmon tartare

Ingredients (serves 6)

• 1 x 30cm-long telegraph cucumber, ends trimmed
• 150g skinless salmon fillet, finely chopped
• 65g (1/4 cup) sour cream
• 1/4 red onion, finely chopped
• 1/2 tsp wasabi paste
• 2 tsp fresh lime juice
• Fresh dill sprigs, to serve
• Lime wedges, to serve

• Method

  1. Cut the cucumber crossways into 1.5cm-thick slices. Use a melon baller or small teaspoon to scoop out most of the seeds and a little of the flesh, being careful not to go all the way through.
  2. Combine the salmon, sour cream, onion, wasabi and lime juice in a large bowl.
  3. Spoon the salmon mixture among the cucumber cups.
  4. Top with dill and season with pepper. Serve with lime wedges.

  Notes

  • You can make this recipe up to 1 hour ahead. Place on a serving plate and cover with plastic wrap. Store in the fridge.

    Method

    1. Cut the cucumber crossways into 1.5cm-thick slices. Use a melon baller or small teaspoon to scoop out most of the seeds and a little of the flesh, being careful not to go all the way through.
    2. Combine the salmon, sour cream, onion, wasabi and lime juice in a large bowl.
    3. Spoon the salmon mixture among the cucumber cups.
    4. Top with dill and season with pepper. Serve with lime wedges.

    Notes

    • You can make this recipe up to 1 hour ahead. Place on a serving plate and cover with plastic wrap. Store in the fridge.

      Preparation Time

      10 minutes