Ingredients
- 1 large English cucumber, sliced into rounds
- 4 oz smoked salmon, thinly sliced
- 4 oz cream cheese (or Greek yogurt for a lighter option)
- 1 tablespoon lemon juice
- 1 tablespoon fresh dill, chopped (plus extra for garnish)
- 1 teaspoon capers, drained
- 1 teaspoon Dijon mustard (optional, for extra tang)
- ½ teaspoon black pepper
- ¼ teaspoon sea salt
- ½ teaspoon garlic powder (optional)
Instructions
Start by washing your cucumber thoroughly, as the skin will be left on for extra crunch and nutrients. Using a sharp knife, slice the cucumber into even rounds, about ¼-inch thick. If you prefer a fancier presentation, you can use a crinkle cutter or a melon baller to slightly hollow out the center, creating a small space for the filling. Set the slices aside on a serving platter.
In a small bowl, mix together the cream cheese, lemon juice, chopped dill, Dijon mustard (if using), black pepper, sea salt, and garlic powder. Stir until smooth and well combined. If the mixture is too thick, you can add a teaspoon of water or milk to soften it. This herbed cream cheese spread will act as the flavorful “glue” that holds the salmon in place.
Using a small spoon or piping bag, add a dollop of the cream cheese mixture onto each cucumber slice. You don’t need much—just enough to hold the toppings together. Next, gently fold a slice of smoked salmon and place it on top of the cream cheese layer. You can fold the salmon into a little ribbon or roll it into a rose shape for an elegant touch.
Top each bite with a small sprig of fresh dill and a couple of capers for a burst of briny flavor. If you like an extra citrusy kick, you can squeeze a bit more lemon juice over the finished bites. Arrange them neatly on a serving plate, and they’re ready to impress!
- Prep Time: 10 minutes
- Cook Time: 0 minutes (No cooking required!)
Nutrition
- Calories: 45
- Sugar: 0.7g
- Fat: 3g
- Carbohydrates: 2g
- Fiber: 0.5g
- Protein: 4g