Cucumber Bites with Smoked Salmon are the perfect light and elegant appetizer, ideal for parties, brunches, or a refreshing snack. These bite-sized treats combine the crisp freshness of cucumber with the rich, savory flavor of smoked salmon, all balanced with a creamy herbed cheese spread. They’re easy to make, require no cooking, and look impressive on any platter.
Why I Love This Recipe
I love how these cucumber bites feel fancy but are incredibly simple to put together. They make a great low-carb and gluten-free option for entertaining, and they come together in just minutes. I also enjoy how customizable they are—I can play around with herbs, toppings, and spreads based on what I have on hand.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 large English cucumber
4 oz cream cheese, softened
1 tablespoon sour cream
1 teaspoon lemon juice
1 tablespoon fresh dill, chopped (plus more for garnish)
Salt and black pepper, to taste
3 oz smoked salmon, sliced into bite-sized pieces
1 tablespoon capers (optional, for garnish)
Directions
I start by slicing the cucumber into ¼-inch thick rounds and lay them flat on a serving platter.
In a small bowl, I mix the softened cream cheese, sour cream, lemon juice, chopped dill, salt, and pepper until smooth and creamy.
Using a piping bag or a small spoon, I add a dollop of the cream cheese mixture onto each cucumber slice.
I top each one with a small piece of smoked salmon, gently folding it for a pretty presentation.
I finish by garnishing with a small sprig of dill and a caper on top if I’m using them.
Servings and Timing
This recipe makes about 20 to 24 bites, depending on the size of the cucumber slices. It takes around 15 minutes to prepare from start to finish.
Variations
I sometimes use flavored cream cheese, like garlic & herb or chive, to switch up the flavor.
For an extra crunch, I like to place a thin slice of radish under the salmon.
Swapping dill with chives or parsley gives a different herbal note.
I’ve also used whipped feta or goat cheese in place of cream cheese for a tangier taste.
Storage/Reheating
These cucumber bites are best served fresh, but I can prep the cream cheese mixture a day ahead and store it in the fridge. If I need to assemble them in advance, I keep them covered in the refrigerator for up to 4 hours before serving. I don’t recommend reheating or storing them longer, as the cucumbers can become soggy.
FAQs
How far in advance can I make these cucumber bites?
I can prepare them up to 4 hours in advance, but I prefer to assemble them closer to serving time to keep the cucumbers crisp.
Can I use regular cucumbers instead of English cucumbers?
Yes, I can, but I make sure to peel them and scoop out any large seeds for a better texture and look.
What’s the best way to pipe the cream cheese?
I like to use a piping bag with a star tip for a decorative finish, but a plastic sandwich bag with the corner snipped off works fine too.
Can I make this dairy-free?
Absolutely. I swap in a dairy-free cream cheese alternative and skip the sour cream or use a plant-based version.
What can I use instead of smoked salmon?
I’ve tried using cooked shrimp, canned crab, or even thin slices of roasted red pepper for a vegetarian option.
Conclusion
Cucumber Bites with Smoked Salmon are my go-to when I want something fresh, elegant, and effortless. They’re full of flavor, easy to prepare, and a hit every time I serve them. Whether it’s for a holiday gathering or a simple brunch, they never disappoint.
Crisp cucumber rounds topped with a creamy herbed cheese spread and savory smoked salmon, making a refreshing and elegant no-cook appetizer perfect for parties or brunches.
Ingredients
1 large English cucumber
4 oz cream cheese, softened
1 tablespoon sour cream
1 teaspoon lemon juice
1 tablespoon fresh dill, chopped (plus more for garnish)
Salt and black pepper, to taste
3 oz smoked salmon, sliced into bite-sized pieces
1 tablespoon capers (optional, for garnish)
Instructions
Slice the cucumber into ¼-inch thick rounds and arrange them on a serving platter.
In a small bowl, mix cream cheese, sour cream, lemon juice, chopped dill, salt, and black pepper until smooth and creamy.
Using a piping bag or small spoon, place a dollop of the cream cheese mixture on each cucumber slice.
Top each with a piece of smoked salmon, gently folded for presentation.
Garnish with a small sprig of dill and a caper, if desired. Serve immediately or refrigerate for up to 4 hours.
Notes
Use flavored cream cheese for extra variety.
Place a slice of radish under the salmon for added crunch.
Swap dill with chives or parsley for a different herbal touch.
Try whipped feta or goat cheese for a tangier taste.
Prepare the cheese mixture a day ahead to save time.
