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Smoked Salmon Cucumber Bites

Elegant, no-bake appetizer with herbed cream cheese, smoked salmon, and crisp cucumber. Perfect for parties and brunch.
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 8 servings
Course: Appetizer, Snack
Cuisine: Fusion, Scandinavian
Calories: 120

Ingredients
  

Base & Topping
  • 1 large English cucumber
  • 4 oz cold-smoked salmon
  • Fresh dill fronds for garnish
  • 1 lemon for garnish
  • Capers optional, for garnish
  • Black pepper freshly cracked
Herbed Cream Cheese Spread
  • 8 oz cream cheese full-fat, softened
  • 2 tbsp sour cream or full-fat Greek yogurt
  • 2 tbsp fresh dill finely chopped
  • 1 tbsp fresh chives finely chopped
  • 1 tsp lemon juice fresh
  • 0.5 tsp lemon zest
  • 0.25 tsp garlic powder
  • Salt to taste
  • Black pepper to taste

Equipment

  • Mixing bowls
  • Hand mixer or whisk
  • Sharp knife
  • Cutting board

Method
 

  1. Slice the cucumber into 1/2-inch thick rounds. Place on paper towels, salt lightly, and let sit for 10-15 minutes to draw out moisture. Pat completely dry.
  2. In a mixing bowl, beat the softened cream cheese and sour cream together until smooth and creamy.
  3. Add the chopped dill, chives, lemon juice, lemon zest, and garlic powder to the cream cheese. Season with salt and pepper. Mix until fully combined.
  4. Top each dried cucumber round with a dollop (1-2 tsp) of the herbed cream cheese spread, smoothing it out.
  5. Fold or tear the smoked salmon into small bundles and place on top of the cream cheese on each cucumber round.
  6. Garnish each bite with a small dill frond, a few capers (if using), and a crack of black pepper.
  7. Arrange on a platter with lemon wedges and serve immediately.

Notes

Salting the cucumber rounds is crucial to prevent a watery platter. For best flavor, let the herbed cream cheese chill for 30 minutes before assembling. Fully assembled bites can be made 2-3 hours ahead and refrigerated.