Smoked salmon cucumber bites
Crisp cucumber rounds topped with lemony dill cream cheese and ribbons of smoked salmon. A fresh, no-cook party bite that's naturally gluten-free.
- Prep
- 15 min
- Cook
- No cooking
- Serves
- 6
- Per serve
- 110 kcal
Ingredients
Method
Slice the cucumber into rounds about 1/2 inch thick (you should get around 24). Lay them on a double layer of paper towels and pat the tops dry.
If the cream cheese is cold, microwave it for 10 to 15 seconds. Stir in the chopped dill, lemon zest, lemon juice, capers and plenty of black pepper until smooth.
Spoon or pipe a small mound of the herbed cream cheese onto each cucumber round. A zip-top bag with a corner snipped off works well for piping.
Tear or cut the smoked salmon into 24 strips about 1 inch wide, fold or curl each one into a loose rosette and set it on the cream cheese.
Top each bite with a tiny sprig of dill and a crack of black pepper, arrange on a platter and serve.
Tips
- Make the herbed cream cheese and slice the cucumber up to a day ahead, but assemble within an hour or two of serving so the cucumber doesn't weep.
- Run a fork down the cucumber skin before slicing for pretty striped edges.
- Swap the salmon for chopped hot-smoked trout, or skip it and top with a little everything bagel seasoning for a vegetarian version.
