Nom Nom Paleo

Spicy Salmon Cucumber Bites

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Want to impress your pals with an elegant yet simple hors d’oeuvre? Look no further than these spicy salmon cucumber bites! If you’ve already got some cooked salmon and mayo in your fridge, you can whip these omega-3-fatty-acid-packed appetizers in a jiffy.

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Here’s what to gather to make 16 bites:

  • ¼ cup Paleo mayonnaise
  • ¼ teaspoon smoked paprika
  • ¼ teaspoon Tabasco
  • ½ pound cooked salmon
  • 1 tablespoon minced shallots
  • 1 tablespoon chopped chives
  • Kosher salt, to taste
  • Freshly ground pepper, to taste
  • 1 English cucumber, peeled and cut crosswise into ¾-inch thick slices
  • 4 cherry tomatoes, quartered
  • 1 bunch chive sprigs (optional garnish)

Here’s what you do:

Combine the mayo, smoked paprika, and Tabasco in a small bowl and mix thoroughly.

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Taste for seasoning and add more Tabasco if you like things spicy.

(Want a different way to spice up your mayonnaise? Stir 1½ tablespoons of Paleo Sriracha into your mayo instead of the paprika and Tabasco.)

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You already cooked your salmon, right? (Not sure how to do it? Try Steamy Kitchen’s terrific method for slow cooking your fish, or check out America’s Test Kitchen’s simple oven-roasted salmon recipe.) 

Grab the salmon and flake it into large bite-sized pieces. Place the salmon, diced shallots, chives, salt, and pepper in a bowl…

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…and gently mix in the spicy mayonnaise.

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Again, taste and adjust the seasoning as you go.

Grab the cucumber slices…

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…and use a melon baller or teaspoon to scoop out the center of each cucumber slice. Don’t dig too deeply or your cups will become open-ended tubes and the salmon filling will fall right through when your guests try to pick ‘em up. Total party foul.

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Divide the salmon mixture into each cup…

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…and top each one with a cherry tomato slice and a couple of chive tops.

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Bon appetit!


Looking for more recipes? Head on over to my Recipe Index. You’ll also find exclusive recipes on my iPad® app, and in my cookbook, Nom Nom Paleo: Food for Humans (Andrews McMeel, December 2013).