Ingredients
Salmon Mixture
- 1/4 cup chopped red onions (or scallions or chives)
- 3/4 cup whipped cream cheese
- 2 teaspoons drained capers, chopped
- 1 tablespoon fresh dill, chopped (plus more for garnish)
- 12 ounces nova lox or smoked salmon, chopped
Cucumber Cups
- 3 English cucumbers, ends trimmed
Instructions
- Prepare the Salmon Mixture: In a medium bowl, combine the chopped red onions, whipped cream cheese, chopped capers, fresh dill, and chopped smoked salmon. Mix until all ingredients are thoroughly blended to create a creamy, flavorful filling.
- Prepare the Cucumbers: Peel the cucumbers in strips, leaving some of the skin for texture and color. Slice the cucumbers into 1/2 inch thick rounds. Using a melon baller, gently scoop out a shallow pocket in the center of each slice, being careful not to cut all the way through the cucumber slice to form a small cup to hold the filling.
- Assemble the Bites: Spoon about 1 tablespoon of the salmon mixture into each cucumber cup, making sure each pocket is generously filled. Arrange the filled cucumber cups on a serving platter.
- Garnish and Serve: Garnish each cucumber bite with additional fresh dill for a pop of color and flavor. The bites can be served immediately or assembled up to 24 hours in advance, stored in an airtight container in the refrigerator to maintain freshness.
Notes
- The red onions can be substituted with scallions or chives for a milder onion flavor.
- Use a melon baller carefully to avoid puncturing the entire cucumber slice.
- The cucumber cups can be assembled and refrigerated up to 24 hours ahead of serving—just keep chilled in an airtight container.
- For a dairy-free option, substitute whipped cream cheese with a vegan cream cheese alternative.
- Choose high-quality smoked salmon such as nova lox for the best flavor.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: No-Cook
- Cuisine: American
- Diet: Low Salt
