Crunchy Cucumber Cups with Herbed Yogurt, Smoked Salmon and Radishes

Instructions

1. 1

   Wash the cucumbers and cut them into thick rounds about 1.25 inches thick. Using a small spoon or melon baller, scoop out the centers slightly to form cups, leaving the bottoms intact. Finely chop the removed cucumber flesh and set aside.

2. 2

   In a bowl, mix the Greek yogurt with the chives, dill, 2 tbsp/30 ml lemon juice, 1 tsp lemon zest, olive oil, Dijon mustard, black pepper, and salt. Fold in the chopped cucumber flesh and mix well.

3. 3

   Pat the smoked salmon dry with paper towels if needed, then gently combine it with half of the sliced radishes to add texture to the filling.

4. 4

   Fill each cucumber cup with a spoonful of the herbed yogurt. Top with ribbons of smoked salmon and finish with the remaining radishes.

5. 5

   Sprinkle the toasted sesame seeds on top and, if you like, chill the cups for 1 minute in the refrigerator or in a cool spot; if you want to warm the sesame very lightly before using, toast it for 30 seconds in a dry skillet over low heat, keeping the skillet surface at no more than about 250°F/120°C. Serve immediately.