smoked salmon appetizer

These little cucumber and smoked salmon appetizer bites are as delicious as they are pretty. They make a perfect light start to a dinner and are a hit at any party. And don't worry, assembling them is much easier (and faster) than it looks.

Cucumber Smoked Salmon Appetizer Bites with Lemon Dill Cream Cheese

cream cheese (do not use light cream cheese)

Greek yogurt

lemon

lemon juice

dill

garlic

sea salt

mini cucumbers, sliced

salmon (lox)

Dill and fresh cracked pepper, to garnish

Add all of the lemon dill cream cheese ingredients to a medium-sized bowl. Use electric beaters to whip together. Transfer the cream cheese to a piping bag fitted with a star attachment, or use a small resealable plastic bag and cut off the tip.

Lay the cucumber slices out on a serving tray. Roll small strips of the smoked salmon and place them on top of the cucumber slices. Pipe the cream cheese on top of the salmon and garnish with a little fresh dill and fresh cracked pepper.

Followed recipe cumcumber slices were a bit too thick. Good flavor nice presentation.

This recipe is amazing Kristen! I treated myself to my favorite lox from Costco the other day and started googling recipes and came across yours. I was looking for one without bread pairing with for a change up.

In my veggie drawer, I had a couple of small cucumbers so I removed the seeds and made the smoked salmon cucumber boats. I had plain, vegan yogurt in my fridge so I used that instead of Greek yogurt with the whipped cream cheese. Squeezed fresh lemon and used freeze dried dill with freshly ground pepper. 

Wow, just wow! The flavour exploded in my mouth. Light tasting -  which is great because the salmon can be rich and feel heavy with cream cheese and bread. 

This recipe will be a future staple for a beautiful appy for a gathering (*one day when the world opens up again) or for a very light summer dinner.

Thank you for sharing this simple, yet rather elegant eat. 

Stay healthy and safe.

I made these for my daughters bridal brunch. They were a hit. One lady commented “ I don’t like cucumber or salmon, but these are GOOD!”

Tried this recipe at home, have came out really well, thanks for sharing this recipe

This is amazing and delicious recipe . I really like it. SO easy and quick way to cook, thank you for sharing this wonderful article.

https://content.jwplatform.com/videos/5WRstogp.mp4

Mini Cucumber Smoked Salmon Bites

Recipe video above. Fabulous finger food, fast to make vast quantities rather than the usual fiddly assembly! Happens to be HEALTHY. By far the most popular finger food I&#x27;ve served at gatherings in recent years - people love the freshness of the cucumber with the richness of the smoked salmon mousse! (Which is just a fancy name for pureed smoked salmon dip LOL!)

Cucumber Canapés with Smoked Salmon Mousse

/ 5 oz smoked salmon ((Note 1))

/ 5 oz Cream Cheese (, softened (I use Philadelphia, Note 2))

sour cream

mayonnaise

garlic (, minced)

tsp lemon zest ((1 lemon))

salt

cucumbers

Lemon slices (, for serving)

Place Salmon Mousse ingredients in a food processor. Blitz until completely smooth, scraping down sides as needed.

Fit piping bag with wide star tip nozzle (1.5-2cm / 0.6 - 0.75" wide), then transfer Mousse into piping bag. Refrigerate for 5 hours until firmed.

Salmon Mousse:

Cut into 1.5cm thick / 0.6" slices.

Use a small melon baller or teaspoon to scoop a well out.

Cucumbers:

Pipe mousse into cucumbers. Top with dill and serve immediately.

Assemble:

This Smoked Salmon and Boursin Crostini has only a few ingredients, can be assembled in minutes and is sure to impress your guests.

Smoked Salmon Crostini

baguette

olive oil

smoked salmon

Tablespoons Boursin (Garlic & Fine Herbs)

sour cream (I used full fat)

smoked pepper

chives (optional)

Place a rack 6 inches from the broiler element and heat the broiler on high.

Set the slices of baguette on a baking sheet. Brush the tops with a little olive oil.

Place the baking sheet under the broiler and toast the bread until they are crispy and lightly golden on top, about 2 minutes.

Whisk the Boursin cheese with the sour cream until you have a lump free creamy consistency.

Take the crostini and spread the creamy cheese on top. Place the smoked salmon over the cheese spread and sprinkle with a tiny bit of smoked pepper (if you have it).

To finish, garnish with fresh chives.

Serve immediately.

This Smoked Salmon Appetizer is a great way to start a party. Smoked salmon combined with lemon dill cream cheese make for a perfect starter.

Smoked Salmon Appetizer

oz salmon

crescent dough sheet

Tablespoon everything bagel seasoning

cream cheese

garlic (minced)

Tablespoons fresh dill (chopped)

black pepper

Preheat the oven. Before you begin preparing your crescent squares, preheat your oven to 350 degrees F.

Make the crescent crostinis. Spray a baking sheet with nonstick baking spray. Roll out your crescent dough on the baking sheet. Cut the dough into fourths and then sixths (making 24 equal squares). Spray the top of the crescent squares with nonstick baking spray. Sprinkle the squares with everything bagel seasoning. Bake the crescent squares for 12 minutes until golden brown.

Make the lemon dill cream cheese. While the crescent dough is baking, add all ingredients for the cream cheese in a medium bowl and whisk together. Mix well and set aside. For easier preparation, spoon the mixture into a piping bag.

Assemble the appetizers. When the crescent dough squares are done baking, remove them from the oven all allow to cool completely. Once cool, top each crostini with a slice of smoked salmon, and then pipe or spoon a dollop of the lemon dill cream cheese mixture. Top each with a tiny sprig of fresh dill. Serve immediately.

I liked this a lot but made one minor change. I added a few capers on the cream cheese. They go so well with the salmon.

We made this for new years and it was A-MA-ZING! Looking forward to trying more of your recipes in the future

These Smoked Salmon Cucumber Bites make the perfect low-carb holiday appetizer. Each cucumber cup is scooped out and filled with smoked salmon, whipped cream cheese, red onion, and capers—essentially everything I love on a bagel, minus the carbs!

Smoked Salmon Cucumber Bites

red onions (or scallions

whipped cream cheese

capers (chopped*)

dill (chopped, plus more for garnish)

nova lox or smoked salmon (chopped)

cucumbers (ends trimmed)

red onion

In a medium bowl combine red onion, cream cheese, capers, dill and lox.

Peel cucumbers leaving strips of skin, then slice into 1/2 inch thick slices. With a melon baller scoop out a shallow pocket in the middle of the cucumber slices—do not cut all the way through the slice.

Spoon about 1 tablespoon of the salmon mixture into each cup and transfer to a platter, garnish with more dill.

Cucumber cups can be assembled up to 24 hours ahead of serving. Just keep them chilled in an airtight container until ready to serve.

These were delicious and Enjoyed by all who like smoked salmon!! I took them for pre turkey appetizer! I didn't have any fresh dill so I used dried. They turned out well. I will be making this again.

make your own lox. easy and cheap  look on line for recipe  Ill be smoking some salmon for this recipe

These lavash wraps are filled with smoked salmon, fresh dill, capers, red onion, avocado, arugula, whipped cream cheese and lemon zest. An easy, 15-minute appetizer or quick healthy lunch!

Smoked Salmon Lavash Wraps

lavash bread (or sub extra-large tortilla

cream

baby greens- arugula or baby spinach

cucumbers,

salmon

avocado, sliced

capers

red onion, finely diced

Place lavash bread on the counter. (If it feels stiff, gently warm it in a toaster oven for a couple of minutes or  oven rack to soften and make it more pliable.) Spread a thin layer of whipped cream cheese all the way to the edges.

Add the greens, leaving 2 inches bare along the edge. Add the cucumber ribbons. these are easy to make using a veggie peeler.

Add the avocado slices, smoked salmon, capers, red onion and fresh dill.

Zest the lemon over the entire area letting the lemon oils scatter below.

Roll the lavish, placing the bare edge away from you, and place the seam side down on a cutting board.

Cut into 1 &#8211; 1 ½ inch slices and place on a platter.

It looked intriguing, so had to be tried. Was fun to make and is a real winner. Thank you for all these great, and inspirational recipes.

This smoked salmon dip is rich, creamy, and full of bright, briny, zesty flavor! Made with extra smoked salmon, plenty of fresh dill, cream cheese, tangy yogurt, green onion, lemon zest, and capers, it strikes the perfect balance of flavors.

Creamy Smoked Salmon Dip Recipe

cream cheese, room temp

plain yogurt

red onion, very finely diced, more for garnish

lemon zest,

dill, chopped (save some for garnish)

green onions, finely diced

dijon mustard

capers, more for garnish

Warm the cream cheese

&#8211; either bring to room temperature or microwave until just soft enough to mix (45 seconds)

In a medium bowl, add the softened cream cheese, yogurt, chopped onions, lemon zest, chopped dill, green onions, diced salmon, Dijon mustard, capers, and a few generous twists of coarse black pepper. Mix until combined.  

Season

. Taste, add lemon juice and salt to taste. Tip: I like testing this with what I am serving it with (cracker, cucumber, bruschetta). 

Serve

Scoop into a wide shallow bowl, finish with more capers, lemon zest, dill, and cracked pepper. Serve with veggie crudites, crackers, or bruschetta.

Looks absolutely AMAZING as all the recipes have been and I will be trying this one out New Years Eve.

I made this for a New Year’s Eve party and it was devoured!  It was absolutely delicious.  Thank you!

Made this for New Year’s Eve. Everyone loved it!  Definitely a keeper.

Jumbo smoked salmon rangoon is a crispy, crowd-pleasing twist on the classic crab rangoon. Creamy cream cheese is blended with smoky salmon, garlic, and green onions, then sealed in egg roll wrappers and fried until deep golden and crunchy. Finished with spicy mayo, sweet chili sauce, and chili oil, these oversized rangoons deliver bold flavor and satisfying texture in every bite.

Jumbo Smoked Salmon Rangoon Recipe by Tasty

oz smoked salmon,

oz cream cheese, softened

soy sauce

sugar

garlic powder

white pepper

garlic cloves, grated

green onions, thinly sliced,

egg roll wrappers

kosher salt,

sweet chili sauce

chili oil

white and/or black sesame seeds

The official home of all things Tasty, the world’s largest food network. Search, watch, and cook every single Tasty recipe and video ever - all in one place!

Tasty

Make the filling: Stir together the salmon, cream cheese, soy sauce, sugar, garlic powder, white pepper, garlic, and green onions in a bowl until fully combined and creamy. Set aside.

Lay 1 egg roll wrapper flat on a work surface. Scoop about 3 tablespoons of the filling onto the center of the wrapper. Top with a second egg roll wrapper, and press the edges together firmly using fingers dipped in water to seal tightly. Repeat with the remaining wrappers and filling.

Heat the neutral oil in a large, deep skillet or pan over medium-high until an instant-read thermometer inserted into the oil registers 350°F (180°C). Working in batches of 1 or 2 rangoons, carefully add the rangoons, and fry until the rangoons are deep golden and crispy on both sides, and they float to the surface, 2–3 minutes, flipping halfway through the cook time. Transfer to a paper towel-lined plate, and immediately sprinkle with salt to taste.

Arrange the crispy rangoons, overlapping slightly, on a large plate or a wooden serving board. Drizzle with the spicy mayo, sweet chili sauce, and chili oil. Sprinkle with the sesame seeds, and garnish with additional green onions. Serve immediately while hot and crispy.

https://vid.tasty.co/mediaconvert/output/395302/Standalone/1772655613_square_720.mp4

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