Smoked Salmon Cucumber Bites

Super simple, yet elegant smoked salmon appetizer for any occasion! The ingredient list isn’t big, but these little bites are sure big on flavor!

With abundance of fresh cucumbers (thanks to Garrat’s greenhouse crop!), I recently got to enjoy one of my favorite appetizers. Ok, it was more of a snack situation really.

Smoked salmon cucumber bites… They’re beyond easy to make, and calls for only 4 ingredients. But let me tell ya, the flavors are on point! I don’t recommend leaving out any of the ingredients, because you kind of need all of 4 for well-rounded appetizer.

Here’s why…

Salty feta cheese beautifully pairs with fresh cucumber, while dill complements smoked salmon. Crisp cucumber, and velvety smoked salmon, and crumbly feta! You get complementing textures and flavors in one perfect bite.

Hope this quick and simple appetizer makes it into your go-to smoked salmon recipe collection. If you give it a try, don’t forget to let me know. And as always, thanks for reading!

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Smoked Salmon Cucumber Bites

Super simple, yet elegant smoked salmon appetizer for any occasion! The ingredient list isn’t big, but these little bites are sure big on flavor!

Yield: About 15 pieces

Ingredients:

• 1 medium english cucumber
• 2oz (55gr) smoked salmon
• 2oz (55gr) feta cheese
• 1 tablespoon fresh dill

Directions:

1. Slice the cucumber into ½-inch rounds. Using a teaspoon cut out the center of cucumber slices to create a nest. Don’t make a hole though. Arrange the cucumber slices on a serving platter.
2. Roughly chop the dill and combine it with feta cheese.
3. Place about ½ tablespoon of dill feta cheese on each cucumber slice.
4. Top with smoked salmon pieces. Refrigerate until ready to serve.

All images and text ©Shinee D. for Sweet & Savory

All photographs and content on Sweet & Savory by Shinee is copyright protected, unless otherwise noted. Please do not use any of my photos without my authorization. If you would like to share my recipe, you may re-write the recipe in your own words, or simply link back to this post for the full directions. Thank you for your cooperation!

This recipe was originally published on April 16th, 2014.