Tahini-mayo dip with stuffed cucumber boats
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
Tahini-mayo dip:
Cucumber boats:
Preparation
Step 1
3 tbsp mayonnaise – 1 tbsp Kikkoman Naturally Brewed Soy Sauce – 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
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
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3 tbsp mayonnaise – 1 tbsp Kikkoman Naturally Brewed Soy Sauce – 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
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.
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