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Cucumber Rounds with Smoked Salmon and Cream Cheese, easy appetizer recipes for a party
Brittany Stage

Cucumber Rounds with Smoked Salmon and Cream Cheese

Thick cucumber slices topped with creamy herb cream cheese and delicate smoked salmon make a no-cook appetizer that looks restaurant-quality and takes about 15 minutes from start to finish. They are light, fresh, and disappear fast at any party.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 8 servings
Course: Appetizer
Cuisine: American
Calories: 95
Ingredients Equipment Method Notes

Ingredients
  

  • 2 large English cucumbers also called seedless or hothouse cucumbers
  • 8 oz cream cheese softened to room temperature, block style or whipped
  • 2 tbsp fresh dill chopped fine, plus extra sprigs for garnish
  • 1 tbsp fresh chives minced
  • 1 tbsp fresh lemon juice about half a small lemon
  • 1/4 tsp kosher salt
  • 1/4 tsp black pepper
  • 4 oz smoked salmon thinly sliced, cold-smoked style
  • 2 tbsp capers drained, for garnish, optional
  • 1/2 tsp lemon zest optional, brightens the cream cheese

Equipment

  • sharp knife
  • cutting board
  • small mixing bowl
  • piping bag or zip-top bag
  • paper towels
  • serving tray

Method
 

  1. Slice the cucumbers into rounds about 1/2 inch thick. Thinner than that and they bend under the weight of the toppings. Lay the rounds in a single layer on a paper-towel-lined sheet pan and pat the tops dry thoroughly. This one step keeps your tray from turning into a watery mess within 30 minutes.
  2. In a small bowl, beat the softened cream cheese with a fork or hand mixer until smooth and fluffy. Stir in the chopped dill, chives, lemon juice, lemon zest if using, salt, and pepper. Taste and adjust the salt if needed. The mixture should be savory, bright, and spreadable.
  3. Spoon the cream cheese mixture into a piping bag fitted with a star tip, or simply use a zip-top bag with one corner snipped off about 1/4 inch. If you prefer a more relaxed look, a small spoon and an offset spatula work just fine.
  4. Pipe or spoon a small mound of the cream cheese mixture onto the center of each cucumber round, leaving a visible border of green cucumber around the edge. Use about 1 to 1 1/2 teaspoons per round so the topping does not overwhelm the cucumber.
  5. Tear or fold the smoked salmon into small pieces roughly the size of a quarter. Drape one piece over the top of each cream cheese mound. Press it down gently so it sits in place rather than sliding off.
  6. Finish each round with a single caper or a small sprig of fresh dill. Arrange them on a serving tray or slate board. Serve within 2 hours. If your kitchen is warm, keep the tray refrigerated and pull it out 10 minutes before guests arrive.

Notes

For cleanest slices, run your knife under cold water between cuts. If the cream cheese feels too stiff to pipe, microwave it for 10 seconds at a time until it loosens up.