Smoked Salmon Cucumber Bites

# What You'll Need:

→ Vegetables

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

→ Dairy

02 - 6 ounces cream cheese, softened

03 - 2 tablespoons sour cream

→ Herbs & Aromatics

04 - 2 tablespoons fresh dill, finely chopped

05 - 1 tablespoon fresh chives, finely chopped

06 - 1 teaspoon lemon zest

07 - Freshly ground black pepper, to taste

→ Fish

08 - 6 ounces thinly sliced smoked salmon, cut into 24 small pieces

→ Garnish (optional)

09 - Extra dill sprigs or chives

10 - Lemon wedges

# How to Make It:

01 - In a mixing bowl, combine the softened cream cheese, sour cream, chopped dill, chives, lemon zest, and a few grinds of black pepper; whip until smooth and homogenous.

02 - Place the cucumber slices in a single layer on a serving platter, spacing them evenly for assembly.

03 - Using a piping bag fitted with a round tip or a small spoon, deposit approximately 1 to 2 teaspoons of the herbed cheese onto the center of each cucumber round.

04 - Fold each piece of smoked salmon and place it atop the cheese dollop, pressing gently so it adheres without crushing the cucumber.

05 - Trim with additional dill or chives and offer a small lemon wedge with each serving for optional brightening.

06 - If not serving immediately, cover and refrigerate for up to 2 hours; assemble as close to service as practical to preserve cucumber crunch.

# Expert Advice:

01 -

Your friends will think you spent hours crafting these, but they come together in minutes.
The blend of creamy herbs, refreshing crunch, and smoky salmon is surprisingly addictive.

02 -

If the cream cheese is too cold, mixing is nearly impossible and it won’t spread smoothly.
I tried rushing the slicing once—uneven cucumbers made assembly surprisingly wobbly.

03 -

For picture-perfect swirls, load the cream cheese mixture into a piping bag with a star tip.
Chill your serving platter before assembly to keep everything extra cool and crisp.

Smoked Salmon Cucumber Bites (Printable)