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Ingredients
- 1 c. plain yogurt
- 1 (14 to 16-inch) seedless cucumber
- 3 scallions, minced
- 1/3 c. minced fresh dill plus dill sprigs for garnish
- 1/4 lb. thinly sliced smoked salmon
Method
- Drain yogurt in a fine sieve set over a bowl with its surface covered with plastic wrap and chilled overnight.
- Cut the cucumber crosswise into sixteen 3/4-inch pieces and, with a melon ball cutter, scoop out the centers, forming 1/4-inch thick cups. Sprinkle the cucumber cups with salt and let them drain, inverted, on paper towels for 10 minutes.
