Cucumber Bites with Smoked Salmon (Printable version)

Crisp cucumber slices layered with creamy cheese and smoked salmon for an elegant appetizer.

# What You'll Need:

→ Vegetables

01 - 2 large cucumbers, washed and dried

→ Dairy

02 - 7 oz cream cheese, softened
03 - 1 tablespoon fresh dill, finely chopped
04 - 1 teaspoon lemon zest
05 - 1 tablespoon lemon juice
06 - Salt and freshly ground black pepper to taste

→ Seafood

07 - 5 oz smoked salmon slices

→ Garnish

08 - 1 tablespoon capers, drained
09 - Fresh dill sprigs or chives for garnish

# How to Prepare:

01 - Wash and dry the cucumbers. Slice them into 1/2-inch thick rounds. Arrange the slices on a serving platter.
02 - In a small bowl, combine the softened cream cheese, chopped dill, lemon zest, lemon juice, salt, and pepper. Mix until smooth and creamy.
03 - Using a piping bag or small spoon, top each cucumber slice with a generous dollop of the cream cheese mixture.
04 - Cut the smoked salmon into small pieces or ribbons. Gently place a piece of salmon onto each cucumber round.
05 - Garnish each bite with a caper and a small sprig of dill or a sprinkle of chives.
06 - Serve immediately, or refrigerate for up to 1 hour before serving.

# Expert Tips:

01 -
  • They come together in fifteen minutes with zero cooking, which means you can make them while guests are literally arriving.
  • Something about the combination of crisp, cold, and creamy makes people think you've spent all day on these.
  • The salmon and cream cheese are forgiving enough that even small imperfections look intentional and beautiful.
02 -
  • The cucumber rounds will release water if they sit too long before serving, so assemble these as close to eating time as you can manage.
  • If you're making them more than an hour ahead, keep the cucumber slices dry on paper towels separately and assemble right before guests arrive.
03 -
  • If you don't have a piping bag, a small spoon and a steady hand work just as well—this isn't about equipment, it's about the flavors.
  • Softening your cream cheese by leaving it on the counter for thirty minutes before you start saves you from fighting lumps and frustration.
Go back