Salmon Boats Food

SALMON BOATS

Salmon Boats image

A light and tasty salad for lunch. Salmon other than red sockeye can be used, but the flavour won't be as good.

Provided by _Pixie_

Categories Lunch/Snacks

Time 15m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1 (7 3/4 ounce) can red sockeye salmon, drained and flaked
1 hard-boiled egg, chopped finely
2 green onions, finely chopped
1/4 cup chopped celery
1/2 teaspoon thyme
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons bottled French dressing
2 -3 teaspoons white wine vinegar
2 medium cucumbers

Steps:

In a bowl combine all the ingredients except the cucumbers.
Peel the cucumbers (lengthwise strips on skin can be left or decoration if desired).
Run a fork lengthwise down the cucumber to make a pattern.
Half the cucumbers lengthwise and scoop out the seeds with a teaspoon.
Fill cucumber halves with salmon mixture.

Nutrition Facts : Calories 145.9, Fat 7, SaturatedFat 1.2, Cholesterol 81.5, Sodium 419.2, Carbohydrate 7.7, Fiber 1.1, Sugar 4.2, Protein 13.8

SMOKED SALMON MOUSSE IN CUCUMBER BOATS

Smoked Salmon Mousse in Cucumber Boats image

Provided by Robert Irvine : Food Network

Categories appetizer

Time 20m

Yield approximately 8 appetizers

Number Of Ingredients 6

Ingredients

3/4 pound smoked salmon
8 ounces soft cream cheese
Salt and freshly ground black pepper
3 tablespoons heavy cream or half-and-half
2 English cucumbers
2 tablespoons freshly chopped dill

Steps:

In food processor, chop up salmon into a paste. Add cream cheese, salt and pepper, and heavy cream to make a mixture loose enough to pipe out into cucumber boats. Peel cucumbers and halve lengthwise. Slice cucumbers into 2-inch lengths. Use melon baller to scoop out the cucumber to make into small boat-shapes. Spoon salmon mixture into pastry bag fitted with a star tip, and pipe mixture into each cucumber "boat." Garnish with fresh dill.

SALMON AND CUCUMBER BOATS

Salmon and Cucumber Boats image

Provided by Jennifer Iserloh

Yield Makes 4 servings

Number Of Ingredients 11

Ingredients

1 large orange
6 ounces smoked salmon, cut into 1/2-inch squares
1 large tomato (about 1/4 pound), diced
2 green onions, thinly sliced
2 tablespoons chopped fresh basil
1 tablespoon olive oil
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
8 kirby (or Persian) cucumbers, peeled, halved lengthwise and seeded
1 1/4 cup reduced-fat sour cream
4 slices pumpernickel (or whole-wheat pitas)

Steps:

Zest orange over a bowl. Cut away rind. Section orange over bowl, removing membranes and catching juices and sections in bowl. Mix in salmon, tomato, onions, basil, oil, pepper and salt. Divide salmon mixture evenly among cucumber boats. Top each boat with 1 1/2 teaspoons sour cream. Serve with bread.

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