Smoked Salmon Cucumber Bites (Print)

Crisp cucumber rounds with herbed cream cheese and smoked salmon for elegant, no-cook party bites.

# What You'll Need:

→ Vegetables

01 - 2 large English cucumbers, sliced into 1/2-inch rounds (about 24 slices)

→ Dairy

02 - 6 oz cream cheese, softened to room temperature
03 - 2 tbsp sour cream

→ Herbs & Aromatics

04 - 2 tbsp fresh dill, finely chopped
05 - 1 tbsp fresh chives, finely chopped
06 - 1 tsp lemon zest
07 - Freshly ground black pepper, to taste

→ Fish

08 - 6 oz thinly sliced smoked salmon, cut into 24 small pieces

→ Garnish (optional)

09 - Extra dill sprigs or chive stems
10 - Lemon wedges

# Directions:

01 - In a mixing bowl, combine the softened cream cheese and sour cream. Add the chopped dill, chives, lemon zest and a few grinds of black pepper. Whisk or beat until the mixture is smooth and homogenous.
02 - Arrange the cucumber rounds in a single layer on a serving platter, blotting any excess moisture with a paper towel to help the topping adhere.
03 - Transfer the herbed cheese to a piping bag fitted with a round tip or use a teaspoon. Pipe or dollop approximately 1 to 2 teaspoons of the mixture onto the center of each cucumber round.
04 - Fold each piece of smoked salmon and place it atop the cream cheese on each cucumber round, pressing gently so it nests securely.
05 - Finish with a small sprig of dill or a few chive pieces and, if desired, a light squeeze of lemon over selected bites to brighten the flavor.
06 - Serve immediately for best texture, or cover and refrigerate up to 2 hours before presenting. Bring to the cool serving temperature prior to serving.

# Expert Advice:

01 -
  • No matter the occasion, these bites look fancy but require almost no real effort.
  • The herby cream cheese and smoky salmon combo makes every bite taste like a mini luxury.
02 -
  • If the cream cheese is too cold, mixing in the herbs becomes a battle and you’ll end up with lumpy bits.
  • Patting the cucumbers dry is more important than you’d guess – soggy bites just aren’t the same.
03 -
  • Always taste and adjust the cheese mixture before tipping onto the cucumbers – everyone’s herbs and lemons are a little different.
  • Layering the cream first and then salmon keeps the breadless base from becoming too watery, and looks beautiful too.
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