Spicy Cucumber and Smoked Salmon Tartar Cups

Spicy Cucumber and Smoked Salmon Tartar Cups

Prep Time

15 mins

Cook Time

0 minutes (if using store-bought phyllo or wonton cups)

Total Time

15 minutes

Serves

12 tartar cups (appetizer size)

Ingredients

• 8 oz smoked salmon, finely diced 

• 2 Persian cucumbers, thinly sliced or diced 

• 1 tbsp soy sauce 

• 1 tbsp rice vinegar 

• 1 tsp sesame oil 

• 1 tsp gochujang (Korean chili paste) or sriracha (adjust to spice preference) 

• 1 tsp honey or agave syrup 

• 1 tbsp sesame seeds (for garnish) 

• 1 tbsp fresh cilantro or scallions, chopped (for garnish) 

• Mini phyllo cups or crispy wonton cups (store-bought) 

Instructions

1. Spicy Cucumber Salad: In a bowl, mix the soy sauce, rice vinegar, sesame oil, gochujang (or sriracha), and honey. Toss in the sliced or diced cucumber until well coated. Let it sit for 10 minutes to marinate and absorb the flavors. 

2. Smoked Salmon Tartar: Finely dice the smoked salmon and mix with a small drizzle of sesame oil for added richness. You can also add a squeeze of lemon or lime for freshness. 

3. To assemble, spoon a layer of spicy cucumber salad into each phyllo or wonton cup. Top with a small mound of smoked salmon tartar. 

4. Garnish with sesame seeds and a sprinkle of fresh cilantro or scallions for color and added flavor. 

Cocktail Pairing: Spicy Cucumber Mule

Prep Time

5 mins

Cook Time

0 minutes

Total Time

5 minutes

Serves

1 cocktail

Ingredients

• 2 oz vodka 

• 1 oz fresh lime juice 

• 1/2 oz simple syrup 

• Ginger beer 

• 4-5 cucumber slices 

• 1-2 slices of jalapeño or a dash of chili flakes (optional, for extra spice) 

• Ice
  
  
  

Instructions

1. Muddle cucumber slices and jalapeño (or chili flakes) with lime juice and simple syrup in a shaker. 

2. Add vodka and ice, shake well. 

3. Strain into a copper mule mug filled with ice, top with ginger beer. 

4. Garnish with a cucumber slice and a jalapeño or chili slice for a spicy kick. 

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