American · Snack
Smoked Salmon Caper Cream Cheese Bites
Cold-smoked salmon rolled with caper cream cheese on cucumber rounds with red onion and chive, make fresh same-day for a salty-tangy pescatarian protein snack.
$
20 minsPrep
0 minsCook
20 minsTotal
EasyLevel
Nutrition per serving
248Calories
28gProtein
12gFat
8gCarbs
2gSugar
1gFiber
680mgSodium
68mgChol
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Instructions
1
Prep
Cut cucumber into 8 rounds, pat dry. Finely chop 2 tbsp capers; reserve 1 tbsp whole. Beat cream cheese with chopped capers, lemon juice, zest, chives, red onion, salt, and pepper until smooth and spreadable.
2
Build
Spoon 1 heaped teaspoon caper cream cheese onto each cucumber round, mounding slightly. No heat required; work at room temperature for 2 minutes until all rounds are topped.
3
Wrap
Roll each salmon ribbon into a loose rosette and press gently onto the cream cheese mound. Work quickly to prevent the cream cheese from warming; each rosette takes 30 seconds to form and secure.
4
Plate
Finish each bite with a few whole capers and a twist of black pepper. Chill immediately and serve the same day. Accompany with baby carrots, celery sticks, or bell pepper for crunch and fibre.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 210g (7.4 oz) cold-smoked salmon
- 1 large English cucumber
- 120g (4.2 oz) light cream cheese
- 3 tbsp small capers
- 3 tbsp red onion
- 3 tbsp fresh chives
- 1 lemon
- 2 tbsp fresh lemon juice
- 0.25 tsp fine salt
- 0.5 tsp freshly cracked black pepper