Salmon Stuffed Cucumbers or Potatoes


Salmon Stuffed Potatoes or Cucumbers Recipe
Prep Time
20 mins
Total Time
20 mins
Gluten Free, Paleo, Easy
Course: Appetizer
Cuisine: American
Author: Live Ocean Kitchen
  • 1 English seedless cucumber cut 1" slices
  • OR
  • 2/3 lb. about 12 small red potatoes, uniform in size, halved
  • 6 oz. Reduced fat cream cheese softened*
  • 1 Tblsp Mayonnaise or yogurt
  • 1 tsp Dijon mustard
  • ½ tsp Old Bay or seafood seasoning
  • ½ tsp Salt
  • 1 6 0z Can Live Ocean premium canned salmon fillets drained and flaked
  • 2 tsp Fresh lemon juice
  • 1/4 tsp Ground black pepper slightly coursely ground
  • Garnish: Snipped Chives dried or fresh dill
  1. Halve potatoes. Cut and discard a very thin slice from the skin side of each slice to create a steady base for setting the potato halves on a plate.
  2. In a 2 quart saucepan, cover potatoes with water; add salt. Bring to a boil over high heat, reduce heat; cover and cook until tender about 10 to 15 minutes, depending upon size of potatoes.
  3. Drain; cool to room temperature.
  4. Ina small bowl, mix all ingredients except the cucumber, blend thoroughly.
  5. With a small spoon or melon baller, remove a bit of the potato or cucumber to create a bowl. Be careful to not cut through the bottom.
  6. With a small spoon, mound salmon mixture onto potato halves or cucumber slices, dividing evenly (about 1 – 1 ½ tsps each)
Recipe Notes

NOTE: These can be prepared several hours in advance; cover and refrigerate. For best flavor, return to room temperature before serving.

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