Cucumber Smoked Salmon Bites

Build the Meal Around Cucumber Smoked Salmon Bites

• Sparkling water with lemon
• A green salad
• Pickled radishes

How to Make Cucumber Smoked Salmon Bites

Tap a step to highlight it, or turn on Cook Mode for large type and step-by-step focus.

1. Slice the cucumber into rounds about 1.5 cm thick and pat both sides dry with paper towels. Lay them on a platter.

   Mark done

2. Mix the cream cheese, dill, lemon zest, lemon juice and pepper in a small bowl until smooth.

   Mark done

3. Spoon or pipe a little of the cream cheese onto each round. Fold a ribbon of smoked salmon on top of each.

   Mark done

4. Serve straight away, or keep covered in the fridge for up to 2 hours.

   Mark done

Notes From the Method

Choose firm, straight cucumbers; seedy, watery ones make soggy bites.

If you have time, scoop a small dip from the centre of each round to hold the filling.

Cut the smoked salmon straight from the fridge; it is easier to handle cold.

Leftovers

Best eaten within 2 hours of assembling, since the cucumber releases water. Keep any leftover cream cheese mixture covered in the fridge for up to 2 days.

Common Questions

Cucumber Smoked Salmon Bites Nutrition Facts

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.