Description
These Cucumber Bites with Smoked Salmon Spread are light, elegant, and full of fresh flavor. Perfect for brunches, baby showers, or summer gatherings, they combine crisp cucumber with creamy smoked salmon spread for a bite-sized appetizer that’s both healthy and impressive. Easy to make and beautifully presented, they’re sure to be a crowd favorite at any occasion.
Ingredients
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2 large English cucumbers (or 3 smaller ones)
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8 oz (225 g) smoked salmon, finely chopped
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8 oz (225 g) cream cheese, softened
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2 tablespoons plain Greek yogurt
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1 tablespoon fresh lemon juice
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1 tablespoon finely chopped fresh dill (plus more for garnish)
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1 tablespoon finely chopped chives
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½ teaspoon garlic powder
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¼ teaspoon black pepper
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¼ teaspoon salt (adjust to taste)
Optional Garnishes:
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Extra dill sprigs
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Chopped chives
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Small dollops of the salmon spread
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Cucumber ribbons or microgreens for decoration
Instructions
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Wash and dry the cucumbers. Slice them into ½-inch thick rounds. If desired, use a melon baller to scoop a small well in the center of each slice to hold the filling.
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In a mixing bowl, combine the softened cream cheese, Greek yogurt, lemon juice, garlic powder, black pepper, and salt. Mix until smooth and creamy.
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Stir in the finely chopped smoked salmon, dill, and chives until evenly distributed. Taste and adjust seasoning as needed.
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Using a spoon or piping bag, place about a teaspoon of the smoked salmon spread onto each cucumber slice.
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Garnish with a small sprig of dill, a few chopped chives, or a tiny piece of smoked salmon.
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Arrange on a serving platter and chill for about 15 minutes before serving.
Notes
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Use English cucumbers for the best texture and fewer seeds.
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Pat cucumber slices dry before topping to prevent excess moisture.
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The smoked salmon spread can be made up to 2 days ahead; store it in the refrigerator until ready to assemble.
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Assemble the bites just before serving to keep them crisp.
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For variation, substitute the smoked salmon with canned salmon, tuna, or a herbed cream cheese for a vegetarian option.
- Prep Time: 15 minutes
- Cook Time: 0 minutes