Smoked Salmon Cucumber Bites

# Ingredient List:

→ Vegetables

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

→ Dairy

02 - 6 oz 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 thinly sliced smoked salmon, cut into 24 small pieces

→ Garnish (optional)

09 - Extra dill sprigs or chives

10 - Lemon wedges

# Directions:

01 - Combine the softened cream cheese, sour cream, chopped dill, chives, lemon zest and a few grinds of black pepper in a small bowl; mix until smooth and homogenous.

02 - Trim the cucumber ends if needed and slice into uniform 1/2-inch rounds; pat dry with a paper towel and arrange the rounds in a single layer on a serving platter.

03 - Fill a piping bag or use a small spoon to place about 1 to 2 teaspoons of the herbed cheese mixture onto the center of each cucumber round.

04 - Fold each piece of smoked salmon and place one folded portion atop the cream cheese on each cucumber slice, pressing gently to secure.

05 - Top bites with extra dill or chives and, if desired, a small squeeze of lemon; adjust pepper to taste.

06 - Serve immediately or cover and refrigerate for up to 2 hours; bring back to chilled service temperature before presenting.

# Expert Advice:

01 -

It’s a no-cook wonder that feels sophisticated without any stress.
Each bite balances creamy, tangy, and smoky flavors in a way that has everyone reaching for seconds.

02 -

If the cream cheese is too cold, your mixture will end up lumpy and impossible to pipe gracefully.
Using a sharp, wet knife to cut smoked salmon is the only way to avoid ragged, torn pieces.

03 -

Dry your cucumber rounds with a paper towel so the cheese doesn’t slide off.
Stir the cheese mixture an extra minute to ensure it’s truly smooth for effortless piping.

Smoked Salmon Cucumber Bites (Printable)