Smoked Salmon Cucumber Bites Thanksgiving Party Snack — 16g Protein
Crisp cucumber rounds with herbed cream cheese, smoked salmon and dill. 16g protein — 15 minutes, serves 6, no cooking.
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
Scoop a shallow hollow in each cucumber round and pat dry so the filling stays put. Assemble up to 2 hours ahead; add dill at the last minute. Best served the same day.