Salmon in Lemon Cups
A great party dish to impress your guests without spending too much of time in the kitchen.
2 large lemons
½ cup double cream
3 ½ oz. canned salmon
Salt and pepper
4 teaspoons chopped cucumber
Paprika pepper
Cut the lemons in half cross-wise. Squeeze out the juice while keeping the skins intact. Remove the pith from the inside of each lemon cup using a spoon. The insides of the lemon cup should be smooth. Trim the base of each cup so that its stands firmly.
For the filling, whip the cream with a tablespoon of lemon juice till it stands in stiff peaks. Drain the liquid from the can of salmon. Place the salmon on a plate and discard any black skin that you may find in the fish. Now, mash the salmon with a fork and fold it into the whipped cream. Season with salt and pepper.
Put a little chopped cucumber into each lemon cup and then fill it up with the salmon filling. Garnish with a pinch of paprika pepper.
You could try substituting the chopped cucumber with finely chopped lettuce for a fresh flavor and a smoother texture.