Cucumber Boat stuffed with Flaked Fish Salad

Cucumber Boat Stuffed with Flaked Fish Salad Recipe | Malawi, USA

Region / culture: Malawi, USA | Preparation time: 30 minutes | Cooking time: 0 minutes | Servings: 8

Introduction

Cucumber Boat stuffed with Flaked Fish Salad

This refreshing and light dish is perfect for a summer meal or a light lunch. The combination of cool cucumbers and flaked fish salad is sure to impress your guests and satisfy your taste buds.

History

The concept of stuffing cucumbers with various fillings has been around for centuries. This particular recipe for Cucumber Boat stuffed with Flaked Fish Salad is a modern twist on a classic dish, combining the freshness of cucumbers with the savory flavors of flaked fish salad.

Ingredients

4 medium cucumbers
2 cups cold flaked fish, such as halibut, bass, etc. (or use canned tuna or salmon)
0.5 cup celery, cut into 0.5 inch pieces
0.5 cup sour cream
4 tbsp lemon juice
2 tbsp sugar
0.5 tsp salt
1 head lettuce
1 slice american cheese per serving
1 pimento piece, 0.5 inch x 1.5 inch, per serving
2 or 3 tomato slices per serving
parsley sprigs

How to prepare

Peel 4 medium cucumbers in strips 0.5 inch apart. Cut each in half lengthwise to yield eight halves (or one half per person).
Cut out the soft centers using a grapefruit knife. Chop the centers and set them aside.
Trim a strip from the bottom of each cucumber half so that it can rest firmly on the plate.
In a 2 qt (1.89 liter) bowl, combine 2 cups of fish, celery, and all the chopped cucumber scooped from the "boats".
Blend the sour cream with lemon juice, sugar, and salt.
Add the sour cream mixture to the fish mixture, blend well, and chill.
Shred the head lettuce into long thin slivers to resemble "waves".
Arrange the lettuce on dinner or large salad plates.
Place a cucumber boat on top of the lettuce.
Heap the fish mixture into the cucumber shells to fill them.
Cut 1 slice of American cheese in half diagonally to form a "sail".
Place the cheese sail in the center of the fish mixture, with the narrow edge upright.
Cut a tiny banner from 1 piece of pimento, measuring 0.5 inch x 1.5 inch, and pin it to the center of the narrow side of the cheese using a toothpick.
Garnish the edge with 2 or 3 tomato slices and parsley sprigs.

Variations

Substitute the flaked salmon with tuna or cooked shrimp for a different flavor.
Add diced avocado or mango to the fish mixture for a tropical twist.
Top the cucumber boats with a dollop of Greek yogurt or avocado cream for added creaminess.

Cooking Tips & Tricks

Make sure to peel the cucumbers in strips to create a visually appealing presentation.

- Use a grapefruit knife to easily remove the soft centers of the cucumbers.

- Chill the fish mixture before filling the cucumber boats to enhance the flavors.

- Garnish the dish with parsley sprigs and tomato slices for a pop of color.

Serving Suggestions

Serve the Cucumber Boat stuffed with Flaked Fish Salad as a light lunch or a refreshing appetizer at your next dinner party.

Cooking Techniques

Use a grapefruit knife to easily remove the soft centers of the cucumbers.

- Chill the fish mixture before filling the cucumber boats to enhance the flavors.

Ingredient Substitutions

Substitute sour cream with Greek yogurt for a healthier alternative.

- Use any type of flaked fish, such as tuna or cooked shrimp, in place of salmon.

Make Ahead Tips

Prepare the fish mixture in advance and chill in the refrigerator until ready to assemble the cucumber boats.

Presentation Ideas

Garnish the Cucumber Boat stuffed with Flaked Fish Salad with parsley sprigs, tomato slices, and a cheese sail for an elegant presentation.

Pairing Recommendations

Serve the Cucumber Boat stuffed with Flaked Fish Salad with a side of crusty bread and a glass of chilled white wine for a complete meal.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in the microwave or enjoy cold.

Nutrition Information

Calories per serving

Each serving of Cucumber Boat stuffed with Flaked Fish Salad contains approximately 200 calories.

Carbohydrates

Each serving of Cucumber Boat stuffed with Flaked Fish Salad contains approximately 10 grams of carbohydrates.

Fats

Each serving of Cucumber Boat stuffed with Flaked Fish Salad contains approximately 8 grams of fats.

Proteins

Each serving of Cucumber Boat stuffed with Flaked Fish Salad contains approximately 15 grams of proteins.

Vitamins and minerals

This dish is rich in vitamins and minerals, including vitamin C, vitamin D, calcium, and iron.

Alergens

This recipe contains fish and dairy (cheese), so it may not be suitable for individuals with allergies to these ingredients.

Summary

Cucumber Boat stuffed with Flaked Fish Salad is a nutritious and balanced meal, providing a good source of proteins, healthy fats, and essential vitamins and minerals.

Summary

Cucumber Boat stuffed with Flaked Fish Salad is a light and refreshing dish that is perfect for a summer meal or a light lunch. With a balance of flavors and textures, this dish is sure to impress your guests and satisfy your taste buds.

How did I get this recipe?

I vividly remember the moment I discovered this recipe for Cucumber Boat stuffed with Flaked Fish Salad. It was a warm summer day, and I had been invited to a friend's house for a potluck dinner. As luck would have it, the theme for the evening was "Creative Cucumber Creations," and I was tasked with bringing a dish that featured this versatile vegetable.

I must admit, I was stumped at first. Cucumbers were not exactly my go-to ingredient when it came to cooking. But as I rummaged through my collection of cookbooks and recipe cards, I stumbled upon a faded, yellowed piece of paper tucked away in the back of a binder. It was a handwritten recipe for Cucumber Boat stuffed with Flaked Fish Salad, and it had been given to me by my dear friend, Mrs. Jenkins, many years ago.

Mrs. Jenkins was an elderly neighbor who had lived next door to me when I was a young girl. She was a wonderful cook and had a knack for creating delicious dishes using simple, fresh ingredients. I remember spending countless afternoons in her kitchen, watching in awe as she worked her culinary magic.

One day, as I sat at her kitchen table, Mrs. Jenkins handed me a piece of paper and told me it was a recipe that had been passed down through her family for generations. She said it was a perfect summer dish that combined the crisp, coolness of cucumbers with the savory goodness of flaked fish salad. She insisted that I keep the recipe safe and promised that it would become a family favorite.

As I held the faded piece of paper in my hands, memories of Mrs. Jenkins and her warm kitchen flooded my mind. I could almost smell the fragrant herbs and spices that always seemed to linger in the air. With a smile on my face, I knew that I had found the perfect dish for the potluck dinner.

I set to work gathering the ingredients for the recipe. The list was short and simple: cucumbers, fresh fish, mayonnaise, lemon juice, dill, and a few other pantry staples. I made my way to the local market, selecting the freshest cucumbers and fish I could find.

Back in my kitchen, I carefully peeled and sliced the cucumbers, hollowing out the centers to create perfect little boats. I then poached the fish until it was tender and flaked it into a bowl. I mixed in the mayonnaise, lemon juice, dill, and other seasonings, creating a light and flavorful salad.

As I filled the cucumber boats with the flaked fish salad, I couldn't help but marvel at how beautifully the dish came together. The crisp, refreshing cucumbers provided the perfect vessel for the creamy, tangy salad. I garnished each boat with a sprinkle of fresh herbs and a squeeze of lemon juice, adding a final touch of brightness.

As I arrived at the potluck dinner, I could sense the curiosity and excitement in the air. The table was filled with an array of creative cucumber dishes, from salads to sandwiches to pickles. But as I unveiled my Cucumber Boat stuffed with Flaked Fish Salad, I could see the eyes of my friends widen in admiration.

One by one, they sampled the dish, savoring the delicate flavors and textures. The cool crunch of the cucumber paired perfectly with the creamy flaked fish salad, creating a harmony of tastes that left everyone wanting more. I watched with pride as my friends went back for seconds and thirds, their compliments warming my heart.

As the evening came to a close, I found myself surrounded by friends, all clamoring for the recipe. I smiled and told them the story of Mrs. Jenkins and how she had shared this special dish with me. I promised to pass on the recipe, just as she had passed it on to me, ensuring that its legacy would continue for generations to come.

And so, my Cucumber Boat stuffed with Flaked Fish Salad became a beloved staple in my repertoire of recipes. It was a dish that reminded me of the warmth and generosity of Mrs. Jenkins, and the joy that comes from sharing good food with good friends. I treasured the memory of that summer day, and the discovery of a recipe that would forever hold a special place in my heart.