Cucumber Cups Filled With Herbed Yogurt And Smoked Salmon - cooking recipe

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

Preparation

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.