In a medium bowl, combine the mayonnaise, paprika and Tabasco. Flake the cooked salmon into the mayonnaise mixture, add the shallots, chives and gently combine. Adjust seasoning to taste. Refrigerate the mixture until you're ready to fill the cucumber cups.

No more than two hours before serving, prepare the cucumber cups. I did not have a melon baller but I found a rounded 1/4 teaspoon worked just as well. Be careful you don't go through the base of the cucumber.

Check the seasoning again, as I find the flavor sometimes dulls in the fridge. Add the salmon salad into the cups. I used two small spoons to do this. Garnish with chopped chives and serve.