Tuesday, June 18th 2013, 2:34 pm
Ingredients
2 medium cucumbers, peeled
4 ounces cooked salmon
2 tablespoons lemon juice
1 tablespoon finely chopped onion
1 tablespoon capers, drained
1 tablespoon minced fresh parsley
1/2 teaspoon Dijon mustard
1/8 teaspoon pepper
Directions
Cut cucumbers in half lengthwise; remove and discard seeds. In a small bowl, combine the remaining ingredients. Spoon into cucumber halves.
Wrap in plastic wrap. Refrigerate for 3-4 hours or until filling is firm. Cut into 1/2-in. slices. Yield: about 3-1/2 dozen.
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