Salmon And Cucumber Salad
|Cucumbers||2 , washed|
|French dressing||1⁄2 Cup (8 tbs)|
|Salmon||1 Can (10 oz)|
|Mayonnaise||1⁄3 Cup (5.33 tbs) (Thick)|
|Juice from salmon||1 Tablespoon|
|Chopped parsley/Chives||1 Teaspoon (For Garnish)|
Cut cucumbers in half lengthwise; scoop out seeds and some flesh to form shell.
Discard seeds; chop cucumber taken out into small pieces.
Marinate in some of French Dressing 1/2 hour.
Drain salmon; reserve juice.
Remove skin and bones; flake salmon into small pieces.
Pour remaining French Dressing over salmon; let marinate 1/2 hour in refrigerator Thin mayonnaise slightly with salmon juice.
Drain marinated salmon; mix with mayonnaise.
Salt cucumber shells lightly; sprinkle with chopped chives.
Fill with salmon salad; spread marinated cucumber over top.
Sprinkle with chives; top with line of thick mayonnaise.