Salmon Stuffed Cucumbers
1 lb Cucumber (about 1 foot-long cucumber)
2 oz Plain cream cheese (softened, cut into cubes)
2 tbsp Sour cream
1 clove Garlic (minced)
5 oz Chicken of the Sea Pink Salmon, or other
1 tbsp Fresh dill (chopped)
Sea salt, to taste
Black pepper, to taste
Cut cucumbers in half lengthwise. Cut crosswise into shorter pieces, about 3″ long. Use a spoon to scoop out the center of each cucumber, forming a well, leaving edges on all sides. Pat them dry with paper towels afterward. Blend together the cream cheese, sour cream, and garlic in a blender or food processor, until smooth. Fold in the salmon and fresh dill. (You can do this in a bowl). If desired, you can fold in a little sea salt and black pepper to taste.
Scoop the salmon mixture into the cucumber boats. Garnish with additional dill.