Smoked Salmon Cucumber Canapés
Elegant, gluten-free appetizers made with crisp cucumber rounds, herbed cream cheese, and silky smoked salmon. These fresh, beautiful canapés are perfect for fall parties, holiday spreads, or cozy nights with sparkling cider.
Equipment
- cutting board
- Sharp knife
- mixing bowl
- spoon or piping bag
- serving platter
- paper towels
Ingredients
- 1 large English cucumber, sliced into ¼-inch rounds
- 4 oz smoked salmon, cut into strips or curls
- 4 oz cream cheese, softened
- 1 tbsp fresh dill, finely chopped
- 1 tsp lemon juice
- 1 pinch freshly ground black pepper, to taste
- Optional garnish: capers, lemon zest, or microgreens
Instructions
- Wash and pat dry the cucumber. Slice into even ¼-inch rounds. Lay them on a platter and pat dry again with a paper towel to remove excess moisture. This keeps the canapé crisp and prevents sogginess.
- In a small bowl, combine the softened cream cheese, chopped dill, lemon juice, and a pinch of black pepper. Mix until smooth and fluffy.
- Using a piping bag (or spoon), add a dollop of the cream cheese mixture onto each cucumber slice.
- Roll or fold a strip of smoked salmon and place it gently on top of the cream cheese.
- Garnish with capers, lemon zest, or microgreens for color and extra flavor. Serve chilled or shortly after assembly.
Notes
Use plant-based cream cheese for a dairy-free twist. Add horseradish for heat, or switch in goat cheese, feta, or kalamata olives for Mediterranean flavor. Assemble shortly before serving for best texture. Leftovers will keep for up to one day in the fridge, though cucumbers may soften slightly.
Nutrition
Calories: 45kcalCarbohydrates: 1gProtein: 3gFat: 3.5gSaturated Fat: 2gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.7gCholesterol: 12mgSodium: 120mgPotassium: 90mgFiber: 0.2gSugar: 0.5gVitamin A: 280IUVitamin C: 1.8mgCalcium: 15mgIron: 0.2mg
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