Super simple, yet elegant smoked salmon cucumber bites are perfect appetizer for any occasion! The ingredient list isn’t big, but these little bites are sure big on flavor!
With an 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.
Table of Contents
Why you’ll love this recipe:
- Flavor contrast: salty feta cheese is balanced by fresh cucumbers
- Texture contrast: crisp cucumbers against velvety smoked salmon
- Complementing flavors: fresh dill complements smoked salmon perfectly!
Ingredient notes:
You only need 4 ingredients for this appetizer. And each of them play a significant role for a well-rounded taste.
- English cucumber – Unlike regular cucumber, English cucumber has thinner skin and sweeter taste. If you have to use regular cucumbers, I recommend peeling them.
- Smoked salmon – I recommend using thinly sliced cold-smoked salmon, as it has velvety soft and delicate texture, which pairs perfectly with crisp cucumbers.
- Feta cheese – If you prefer a mild and creamy flavor, then choose French feta. For briny, tangy and sharp flavor, choose Greek feta. Greek feta also has a fine texture, making it crumble perfectly.
- Dill – Fresh dill is preferred, but in a pinch freeze-dried dill will work as well.
How to make this appetizer:
Step 1. Prepare cucumber
- Slice your cucumber into ½-inch-thick rounds.
- Using a teaspoon, to dig out some of the cucumber flesh from the center to make a little hole. You don’t want to cut through though, so be careful.
- Arrange the cucumbers on a serving platter.
Step 2. Assemble
- Chop fresh dill and mix it with the crumbled feta cheese.
- Put about half a tablespoon of the dill feta mixture on each cucumber slice.
- Then top with a slice of smoked salmon.
- Keep it in the fridge until you’re ready to serve.
Make-Ahead Tips:
You can make them 1 day in advance and store them in an airtight container in the fridge.
Storing Tips:
I don’t recommend letting the smoked salmon out at room temperature for more than 2 hours.
I 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!
Cucumber Smoked Salmon Appetizer
Super simple, yet elegant smoked salmon cucumber bites for any occasion! The ingredient list isn’t big, but these little bites are sure big on flavor!
Total : 30 minutes
Ingredients
- 1 medium english cucumber Note 1
- 2 oz (55g) smoked salmon Note 2
- 2 oz (55g) feta cheese Note 3
- 1 tablespoon chopped fresh dill more for garnish Note 4
Note: I test all my recipes with both measurements for the most precise and accurate result!
Instructions
- Slice your cucumber into ½-inch-thick rounds.
- Using a teaspoon, to dig out some of the cucumber flesh from the center to make a little hole. You don’t want to cut through though, so be careful.
- Arrange the cucumbers on a serving platter.
- Chop fresh dill and mix it with the crumbled feta cheese.
- Put about half a tablespoon of the dill feta mixture on each cucumber slice.
- Then top with a slice of smoked salmon.
- Keep it in the fridge until you’re ready to serve.
Tips & Notes:
Note 1:Â Unlike regular cucumber, English cucumber has thinner skin and sweeter taste. If you have to use regular cucumbers, I recommend peeling them.
Note 2: Cold-smoked salmon is the best for this appetizer as it has velvety soft and delicate texture, which pairs perfectly with crisp cucumbers.
Note 3: If you prefer a mild and creamy flavor, then choose French feta. For briny, tangy and sharp flavor, choose Greek feta. Greek feta also has a fine texture, making it crumble perfectly.
Note 4:Â Fresh dill is preferred, but in a pinch freeze-dried dill will work as well.
Make-Ahead Tips:
You can make them 1 day in advance and store them in an airtight container in the fridge. Storing Tip:
I don’t recommend letting the smoked salmon out at room temperature for more than 2 hours.
You can make them 1 day in advance and store them in an airtight container in the fridge. Storing Tip:
I don’t recommend letting the smoked salmon out at room temperature for more than 2 hours.
Nutrition Facts:
Serving: 1bite Calories: 17kcal (1%) Carbohydrates: 1g Protein: 1g (2%) Fat: 1g (2%) Saturated Fat: 1g (6%) Polyunsaturated Fat: 1g Monounsaturated Fat: 1g Cholesterol: 4mg (1%) Sodium: 72mg (3%) Potassium: 39mg (1%) Fiber: 1g (4%) Sugar: 1g (1%) Vitamin A: 42IU (1%) Vitamin C: 1mg (1%) Calcium: 22mg (2%) Iron: 1mg (6%)
* Disclaimer: All nutrition information are estimates only. Read full disclosure here.
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