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)|
|Salmon juice||1 Tablespoon|
|Chopped parsley/Chives||1 Tablespoon (For Garnish)|
Cut the cucumbers in half lengthwise.
Scoop out the seeds and some of the flesh to form a shell.
Discard the seeds, but chop the cucumber taken out into small pieces.
Marinate them in some of the French dressing for 1/2 hour.
Drain the salmon, reserving the salmon juice.
Remove the skin and bones and flake the salmon into small pieces.
Pour the remaining French dressing over the salmon and let it marinate for 1/2 hour in the refrigerator.
Thin the mayonnaise slightly with salmon juice.
Drain the marinated salmon and mix it with the mayonnaise.
Salt the cucumber shells lightly and sprinkle them with chopped chives or parsley.
Fill them with the salmon salad.
Spread the marinated cucumber over the top.
Sprinkle this with chives and top with a line of thick mayonnaise.