- Step 1
Stripe the skin of the cucumber with vegetable peeler. Cut cucumber into 2.5 cm rounds. Using a teaspoon or melon baller scoop out some of the soft seedy core to create little cucumber bowls. Discard the mushy bits.
- Step 2
In a separate bowl soften the cream cheese by stirring half the lemon juice with a fork. Grate in the horseradish or use a low sugar horseradish from a jar. Add the sliced salmon into the cream cheese and mix through.
- Step 3
Using a teaspoon, dollop a spoonful into each cucumber bowl. Top with fresh herbs, a squeeze of lemon and a sprinkle of paprika and enjoy!
Recipe courtesy of Intolerant Cooks
100g Tassal Tasmanian Smoked Salmon
2 long telegraph cucumbers
3 Tbsp lactose free cream cheese
1 lemon, juiced
1 Tbsp fresh horseradish grated or store bought
8 chives – sliced finely
2 sprigs of dill, fronds only
½ tsp paprika
Gluten Free, Lactose Free