Smoked Salmon Cucumber Bites (Printable)

Cucumber rounds with herbed cream cheese and smoked salmon - easy, elegant bites for parties or brunch in 20 minutes.

# What you need:

→ Vegetables

01 - 2 large English cucumbers, sliced into ½-inch rounds (about 24 slices)

→ Dairy

02 - 6 oz (170 g) cream cheese, softened
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 (170 g) thinly sliced smoked salmon, cut into 24 small pieces

→ Garnish (optional)

09 - Extra dill sprigs or chives
10 - Lemon wedges

# Directions:

01 - In a small bowl, combine the softened cream cheese, sour cream, chopped dill, chives, lemon zest, and black pepper. Mix until smooth and evenly blended.
02 - Arrange the cucumber rounds on a serving platter.
03 - Using a piping bag or small spoon, dollop about 1–2 teaspoons of the herbed cream cheese mixture onto each cucumber slice.
04 - Top each with a folded piece of smoked salmon.
05 - Garnish with extra dill, chives, or a small squeeze of lemon, if desired.
06 - Serve immediately, or refrigerate for up to 2 hours before serving.

# Expert tips:

01 -
  • They give the illusion of catering magic, but are genuinely effortless to make at home.
  • The creamy herbed cheese paired with crisp cucumber and smoky salmon guarantees a chorus of compliments every time.
02 -
  • Don’t try to skip softening the cream cheese—it won’t mix smoothly and the filling turns clumpy.
  • Cucumbers can release water, so pat each round dry with a paper towel just before assembling to avoid soggy bites.
03 -
  • Don't hesitate to taste and adjust the cheese spread with extra herbs or a little horseradish for punch.
  • Cut salmon while cold for easier handling, but let the bites come up to room temperature before serving so flavors shine.
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