Tahini-mayo dip with stuffed cucumber boats

Total time 15 mins
10 mins preparation time
5 mins cooking time

Set sail with these tasty treats! Cucumber boats brimming with cheese, asparagus and smoked salmon offer a light, refreshing crunch, while tahini-mayo adds a perfect nutty flair.

Ingredients

2 portion(s)

Tahini-mayo dip:

3 tbsp
mayonnaise
1 tbsp
tahini
1 tbsp
lemon juice
1 tsp
lemon zest
1 tsp
Tabasco sauce
1 tsp
dried thyme
1 tsp
black sesame seeds
1 tbsp
chopped peanuts

Cucumber boats:

2 
long cucumbers
140 g
cream cheese
1 tbsp
chopped parsley
1 tbsp
chopped chives
1 tbsp
lemon zest
 ½ tsp
black pepper
 ½ bunch
of asparagus
1 tsp
olive oil
50 g
sliced smoked salmon
1 tsp
dill
Nutritional facts (per portion): 2585 kJ  /  648 kcal
58.3 g Fat
18 g Protein
11.2 g Carbohydrates

Preparation

Step 1

3 tbsp mayonnaise – 1 tbsp Kikkoman Naturally Brewed Soy Sauce1 tbsp tahini – 1 tbsp lemon juice – 1 tsp lemon zest – 1 tsp Tabasco sauce – 1 tsp dried thyme – 1 tsp black sesame seeds – 1 tbsp chopped peanuts

Thoroughly mix all the dip ingredients and set aside in the fridge.

Step 2

2  long cucumbers – 140 g cream cheese – 1 tbsp chopped parsley – 1 tbsp chopped chives – 1 tbsp lemon zest –  ½ tsp black pepper

Cut the cucumbers in half lengthwise and scoop out the seeds with a spoon. Mix the cream cheese with the herbs, lemon zest and black pepper. Fill the cucumber halves with the mixture.

Step 3

 ½ bunch bunch of asparagus – 1 tsp olive oil – 50 g sliced smoked salmon – 1 tsp dill

Cut the asparagus into smaller pieces and fry in olive oil. Place on half of the stuffed cucumbers. On the other half, arrange the pieces of smoked salmon and add the dill. Serve with the tahini-mayo dip.

Recipe-ID: 1253

Recipe as PDF

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3 tbsp mayonnaise – 1 tbsp Kikkoman Naturally Brewed Soy Sauce1 tbsp tahini – 1 tbsp lemon juice – 1 tsp lemon zest – 1 tsp Tabasco sauce – 1 tsp dried thyme – 1 tsp black sesame seeds – 1 tbsp chopped peanuts

Thoroughly mix all the dip ingredients and set aside in the fridge.

2  long cucumbers – 140 g cream cheese – 1 tbsp chopped parsley – 1 tbsp chopped chives – 1 tbsp lemon zest –  ½ tsp black pepper

Cut the cucumbers in half lengthwise and scoop out the seeds with a spoon. Mix the cream cheese with the herbs, lemon zest and black pepper. Fill the cucumber halves with the mixture.

 ½ bunch bunch of asparagus – 1 tsp olive oil – 50 g sliced smoked salmon – 1 tsp dill

Cut the asparagus into smaller pieces and fry in olive oil. Place on half of the stuffed cucumbers. On the other half, arrange the pieces of smoked salmon and add the dill. Serve with the tahini-mayo dip.

Let us know what you think

Thank you for your feedback!

Click on the number of stars you want to give: the more the better!

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