Sammis Cucumber Boat Recipes

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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

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.

CUCUMBER SALAD BOATS



Cucumber Salad Boats image

Scoop out the seeds and fill fresh cucumbers with your favorite salad for a crunchy and refreshing light lunch. -Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Lunch

Time 10m

Number Of Ingredients 0

Steps:

  • Halve cucumbers and remove seeds. For muffuletta salad: Combine giardiniera, provolone cheese cubes and chopped salami. For BLT salad: Combine cream cheese, crumbled bacon, shredded lettuce and chopped tomatoes. For country club salad: Combine chicken salad, sliced red grapes and chopped pecans.

Nutrition Facts :

SALMON AND CUCUMBER BOATS



Salmon and Cucumber Boats image

Provided by Jennifer Iserloh

Yield Makes 4 servings

Number Of Ingredients 11

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.

CUCUMBER AND HUMMUS BOATS



Cucumber and Hummus Boats image

The refreshing combo of cucumber and hummus really brings this meatless meal together. It transports easily, making it a great option for weekday lunches. - Matthew Hass, Ellison Bay, Wisconsin

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 6 servings.

Number Of Ingredients 13

1 cup quinoa, rinsed
6 medium cucumbers
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1 cup cherry tomatoes, halved
1 package (4 ounces) crumbled tomato and basil feta cheese
1/2 cup pitted Greek olives, chopped
1/4 cup lemon juice
3 tablespoons honey
2 tablespoons olive oil
2 garlic cloves, minced
1/4 teaspoon pepper
1 carton (14 ounces) roasted garlic hummus
Minced fresh basil, optional

Steps:

  • Cook quinoa according to package directions. Transfer to a large bowl; cool slightly., Meanwhile, cut each cucumber in half lengthwise. Scoop out pulp, leaving a 1/4-in. shell. Add garbanzo beans, tomatoes, cheese and olives to quinoa. In a small bowl, whisk lemon juice, honey, oil, garlic and pepper until blended. Pour over quinoa mixture; gently toss to coat. Spread about 2 tablespoons hummus inside each cucumber shell. Top each with about 1/3 cup quinoa mixture. Sprinkle with basil if desired.

Nutrition Facts : Calories 482 calories, Fat 21g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 1026mg sodium, Carbohydrate 60g carbohydrate (17g sugars, Fiber 11g fiber), Protein 16g protein.

CUCUMBER BOATS



Cucumber Boats image

Cucumbers grow abundantly throughout Eastern Europe and are often combined with sour cream or cheese. This is an easy Yugoslavian recipe and it makes a light appretizer or salad.

Provided by morgainegeiser

Categories     European

Time 15m

Yield 4 serving(s)

Number Of Ingredients 7

2 medium ripe tomatoes, chopped into 1/4 inch pieces
1 1/2 teaspoons olive oil
1 teaspoon vinegar
1/4 teaspoon dried oregano
4 1/2 tablespoons feta cheese, finely crumbled
2 large cucumbers
salt & pepper

Steps:

  • In a small bowl. combine chopped tomatoes, oil, vinegar, oregano, salt, and pepper. Toss gently until well mixed. Chill until serving time. (at least a few hours).
  • Just before serving, add feta cheese to tomatoes and mix well.
  • Peel cucumbers and cut them in half lengthwise. Using a melon ball scoop or a spoon, scoop out and discard seeds. Pile tomato mixture into cucumbers.
  • Serve right away.
  • Preparation time does not include chilling time.

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