Smoked Salmon Cucumber Bites (Printable)

Cucumber rounds with herbed cream cheese and smoked salmon, garnished with dill — elegant, bite-sized party fare.

# What You'll 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

# Step-by-Step:

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 Advice:

01 -
  • People will think you fussed for hours, but it comes together in minutes (the ultimate entertaining magic trick).
  • The fresh crunch and savory creaminess satisfy every party guest—even the picky ones.
02 -
  • I once tried to make these ahead by several hours, but the cucumbers went soggy—assemble close to serving time for crunch.
  • Warming up the cream cheese a little more than I thought necessary made mixing much easier and prevented lumpy dollops.
03 -
  • Slicing cucumbers too thin means soggy bites—half an inch is absolute gold.
  • Room temperature cream cheese is the unsung hero of spreadable, silky filling.
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