These smoked salmon cucumber bites thanksgiving party snack bites are the easiest thing on the Thanksgiving table — and the first to go. Thick cucumber rounds get a swipe of herbed cream cheese, a ribbon of smoked salmon and a sprig of dill — 16g of protein per serving, zero cooking, and ready in 15 minutes.
The trick is scooping the cucumber centres. A tiny hollow in each round holds the cream cheese in place so the bites don’t slide around on the platter. The smoked salmon does the rest of the work: salty, silky and rich against the cool crunch of the cucumber, with a squeeze of lemon to brighten every bite.
Why you’ll love it
- 16g protein per serving, about 140 calories
- No cooking at all — assemble and serve in 15 minutes
- Crisp cucumber, creamy cheese and silky smoked salmon in every bite
- Looks like a catered party snack with almost no effort
Ingredients
- 2 large cucumbers, cut into thick rounds (about 24 rounds)
- 200g smoked salmon, torn into ribbons
- 150g cream cheese, softened
- 2 tbsp Greek yogurt
- 1 tbsp fresh dill, chopped, plus small sprigs to serve
- 1 tsp lemon zest
- 1 tsp lemon juice, freshly squeezed
- 1 tbsp capers, drained
- 1/4 tsp black pepper, freshly ground
- 1/4 tsp salt
- Lemon wedges, to serve
Equipment used
- A sharp chef’s knife, for cutting even cucumber rounds
- A small melon baller or teaspoon, for scooping a shallow hollow in each round
- A small mixing bowl, for whipping the cream cheese mixture
- A serving board or platter, for arranging the finished bites
Instructions
- Cut the cucumbers into rounds about 1.5 cm thick. Use a melon baller or teaspoon to scoop a shallow hollow in the top of each round, then pat them dry with paper towels.
- Beat the cream cheese, Greek yogurt, chopped dill, lemon zest, lemon juice, salt and pepper together in a small bowl until smooth and fluffy.
- Spoon or pipe a generous dollop of the cream cheese mixture into the hollow of each cucumber round.
- Fold a ribbon of smoked salmon over the top of each bite and press it gently into the cream cheese so it stays put.
- Top each bite with a couple of capers and a small dill sprig. Arrange on a serving board, add lemon wedges, and serve straight away or chill for up to 2 hours.
Tips
- Pat the cucumber rounds dry before filling — wet cucumber makes the cream cheese slide off.
- Assemble up to 2 hours ahead and keep covered in the fridge; add the dill sprigs at the last minute so they stay perky.
- Use an English cucumber if you can — fewer seeds and a thinner skin, so the rounds hold up better.
- For a lighter version, swap half the cream cheese for extra Greek yogurt.
Estimated nutrition per serving
| Nutrient | Amount per serving |
|---|---|
| Calories | 140 |
| Protein | 16g |
| Carbohydrates | 4g |
| Fat | 8g |
These are estimated macros based on standard ingredient values, not lab-measured results.
More high-protein recipes to try
- High Protein Salmon and Quinoa Bowl — 42g Protein
- High Protein Tuna and White Bean Salad — 38g Protein
- Tuna Stuffed Deviled Eggs High Protein Thanksgiving Appetizer
FAQ
Can I make these smoked salmon cucumber bites thanksgiving party snack bites ahead? Yes — assemble them up to 2 hours before serving and keep them covered in the fridge. Add the dill sprigs at the last minute so they stay fresh and green.
Will the cucumber go soggy? Not if you scoop the centres and pat the rounds dry first. The hollow holds the cream cheese and keeps the moisture away from the filling.
Can I use flavoured cream cheese? Yes — a garlic and herb or smoked salmon cream cheese works well. Skip the extra dill and lemon zest if the cheese is already strongly flavoured.
How long do the bites keep? They are best within 2 hours of assembling. The cucumber softens overnight, so don’t make them a day ahead.
Smoked Salmon Cucumber Bites Thanksgiving Party Snack — 16g Protein
Equipment
- A sharp chef's knife, for cutting even cucumber rounds
- A small melon baller or teaspoon, for scooping a shallow hollow in each round
- A small mixing bowl, for whipping the cream cheese mixture
- A serving board or platter, for arranging the finished bites
Ingredients
- 2 large cucumbers cut into thick rounds (about 24 rounds)
- 200 g smoked salmon torn into ribbons
- 150 g cream cheese softened
- 2 tbsp Greek yogurt
- 1 tbsp fresh dill chopped, plus small sprigs to serve
- 1 tsp lemon zest
- 1 tsp lemon juice freshly squeezed
- 1 tbsp capers drained
- 1/4 tsp black pepper freshly ground
- 1/4 tsp salt
- Lemon wedges to serve
Instructions
- Cut the cucumbers into rounds about 1.5 cm thick. Use a melon baller or teaspoon to scoop a shallow hollow in the top of each round, then pat them dry with paper towels.
- Beat the cream cheese, Greek yogurt, chopped dill, lemon zest, lemon juice, salt and pepper together in a small bowl until smooth and fluffy.
- Spoon or pipe a generous dollop of the cream cheese mixture into the hollow of each cucumber round.
- Fold a ribbon of smoked salmon over the top of each bite and press it gently into the cream cheese so it stays put.
- Top each bite with a couple of capers and a small dill sprig. Arrange on a serving board, add lemon wedges, and serve straight away or chill for up to 2 hours.
Notes
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