Prep time:       10 mins

Makes:              14-16

You will need

  • 2 long telegraph cucumbers
  • 3 tbsp lactose free cream cheese
  • Juice of 1 lemon 
  • 1 tbsp fresh horseradish grated or store bought 


  • 4 slices of Tassal Smoked Salmon -  finely sliced
  • 8 chives - sliced finely 
  • 2 sprigs of dill, fronds only 
  • 1/2 tsp. paprika 


Step 1

Stripe the skin of the cucumber with vegetable peeler. Cut cucumber into 2.5 cm rounds. Using a teaspoon or melon baller scoop out some of the soft seedy core to create little cucumber bowls. Discard the mushy bits.


Step 2

In a separate bowl soften the cream cheese by stirring half the lemon juice with a fork. Grate in the horseradish or use a low sugar horseradish from a jar. Add the sliced salmon into the cream cheese and mix through. 


Step 3

Using a teaspoon, dollop a spoonful into each cucumber bowl. Top with fresh herbs, a squeeze of lemon and a sprinkle of paprika.


  • Buy fresh horseradish when in season and keep in the freezer. Grate when needed.