Smoked Salmon Cucumber Cups - cooking recipe

Ingredients

5 lebanese cucumbers (ends trimmed)
150 g smoked salmon (finely shredded or diced)
1/2 cup light sour cream (120 grams)
1 garlic clove (crushed, finely minced)
1 tablespoon mint (chopped)
1 tablespoon dill (snipped)
1 tablespoon lime juice
salt & pepper
dill (extra to garnish)

Preparation

Peel and finely dice one cucumber, place into a bowl.
Cut remaining cucumbers into 2cm (3/4 inch) slices and using a melon baller or teaspoon scoop out seeds, leaving a base to form a cup.
Add remaining ingredients to diced cucumber and mix well.
Season to taste.
Fill each cup with salmon mixture, top with extra dill and serve.