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Smoked Salmon Cucumber Appetizer

Smoked Salmon Cucumber Appetizer

A light, refreshing, and elegant appetizer featuring slices of cool cucumber topped with creamy dill-infused cream cheese and delicate smoked salmon.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 12 pieces
Course: Appetizer, Hors d'oeuvre
Cuisine: American, Modern
Calories: 75
Ingredients Method Notes

Ingredients
  

For the Cucumber Base
  • 2 large English cucumbers Preferably seedless
For the Dill Cream Cheese Spread
  • 8 oz Cream cheese Softened to room temperature
  • 2 tablespoons Fresh dill Finely chopped
  • 1 medium Lemon Zest only
  • 1/2 teaspoon Garlic powder
  • 1/4 teaspoon Black pepper Freshly ground
For Topping
  • 4 oz Smoked salmon Thinly sliced, cut into small ribbons
  • 1 tablespoon Capelin roe or finely chopped chives For garnish

Method
 

Instructions
  1. Prepare the cucumber base: Wash and trim the ends of the cucumbers. Slice them into rounds approximately 1/2 inch thick. Pat the slices dry with a paper towel to remove excess moisture.
  2. Make the cream cheese spread: In a medium bowl, combine the softened cream cheese, chopped fresh dill, lemon zest, garlic powder, and black pepper. Mix thoroughly until homogenous and creamy. (Optional: Transfer mixture to a piping bag fitted with a star tip for neat presentation).
  3. Assemble the appetizer: Spread or pipe a generous dollop of the dill cream cheese mixture onto each cucumber slice.
  4. Top with salmon: Gently drape or layer a small ribbon of smoked salmon over the cream cheese spread on each cucumber base.
  5. Garnish: Sprinkle a tiny amount of capelin roe or finely chopped chives over the top of the salmon for color and flavor contrast.
  6. Serve immediately for best texture, or chill covered in the refrigerator for up to 30 minutes before serving.

Notes

If preparing far in advance, keep the cucumber slices separate from the cream cheese mixture and assemble just before serving to prevent the cucumbers from becoming soggy.