Follow these steps for perfect results
orange
zested and sectioned
smoked salmon
cut into 1/2-inch squares
tomato
diced
green onions
thinly sliced
fresh basil
chopped
olive oil
freshly ground black pepper
salt
kirby cucumbers
peeled, halved lengthwise and seeded
reduced-fat sour cream
pumpernickel
Zest the orange over a bowl.
Cut away the orange rind.
Section the orange over the bowl, removing membranes and catching juices and sections in the bowl.
Mix in the smoked salmon, diced tomato, thinly sliced green onions, chopped fresh basil, olive oil, black pepper, and salt.
Halve the peeled cucumbers lengthwise and seed them to create boats.
Divide the salmon mixture evenly among the cucumber boats.
Top each cucumber boat with 1 1/2 teaspoons of reduced-fat sour cream.
Serve immediately with pumpernickel bread or whole-wheat pitas.
Expert advice for the best results
Refrigerate cucumber boats for at least 5 minutes before serving.
Add a squeeze of lemon juice for extra tang.
Use different types of smoked fish.
Everything you need to know before you start
5 minutes
Cucumber boats can be assembled a few hours in advance.
Arrange cucumber boats artfully on a platter, garnished with a sprig of basil.
Serve as an appetizer or light lunch.
Pairs well with a crisp white wine.
Crisp and refreshing.
Discover the story behind this recipe
Smoked salmon is a staple in Scandinavian cuisine.
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