Ingredients:
1 (7 3/4 ounce) cans red sockeye salmon, drained and flaked
1 hard-boiled eggs, chopped finely
2 green onions, finely chopped
1/4 cup chopped celery
1/2 teaspoon thyme
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons bottled French dressing
2 -3 teaspoons white wine vinegar
2 medium cucumbers
Directions:
In a bowl combine all the ingredients except the cucumbers.
Peel the cucumbers (lengthwise strips on skin can be left or decoration if desired).
Run a fork lengthwise down the cucumber to make a pattern.
Half the cucumbers lengthwise and scoop out the seeds with a teaspoon.
Fill cucumber halves with salmon mixture.
Servings: 4
Time preparation: 15 min.
Time total: 15 min.