Smoked Salmon Cucumber Cups
Mini cucumber boats filled with whipped cream cheese, capers, fresh dill, and chopped smoked salmon.
Ingredients
- 1/4 cup chopped red onions or chives
- 3/4 cup whipped cream cheese
- 2 teaspoons drained capers chopped
- 1 tablespoon fresh dill chopped, plus more for garnish
- 340 g smoked salmon chopped
- 3 cucumbers ends trimmed
Instructions
- In a medium bowl, stir together the chopped red onion (or chives), cream cheese, chopped capers, and chopped fresh dill. Fold in the chopped smoked salmon until everything’s evenly mixed.Use a sharp knife to slice the smoked salmon into neat strips. A chef’s knife like this makes it much easier to get clean cuts without tearing.
- Peel each cucumber in alternating strips so you have a striped look, then cut into ½‑inch thick rounds. Use a melon baller or small spoon to scoop a shallow well in the centre of each slice, be careful not to cut all the way through.
- Spoon roughly 1 tablespoon of the salmon‑cream cheese mixture into each cucumber cup. Arrange them on a platter and sprinkle extra dill on top for garnish.
- You can fill the cucumber cups up to 24 hours before serving. Store them in an airtight container in the fridge and serve chilled.Arrange the smoked salmon bites on a small serving platter. This one is perfect for showing them off at parties.