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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!
Course Appetizer
Cuisine American
Total Time 30 minutes
Servings 15 bites
Calories 261kcal
Author Shinee


  • 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


  • 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.


Note 1: 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: 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.


Serving: 1bite | Calories: 261kcal | Carbohydrates: 13g | Protein: 20g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 64mg | Sodium: 1084mg | Potassium: 578mg | Fiber: 2g | Sugar: 7g | Vitamin A: 634IU | Vitamin C: 9mg | Calcium: 335mg | Iron: 2mg