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)
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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