American · Snack
Smoked Salmon Cream Cheese Cucumber Bites
Cold-smoked salmon ribboned over dill cream cheese on cucumber rounds with capers, make fresh same-day for a bright pescatarian protein snack.
$
18 minsPrep
0 minsCook
18 minsTotal
EasyLevel
Nutrition per serving
185Calories
22gProtein
9gFat
6gCarbs
2gSugar
1gFiber
680mgSodium
32mgChol
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Instructions
1
Prep
Cut English cucumber into 8 rounds roughly 1.5cm thick, pat dry on kitchen paper. Beat cream cheese with lemon juice, zest, dill, chives, salt, and pepper until smooth. Pat capers dry.
2
Build
Spoon 1 heaped teaspoon herby cream cheese onto each cucumber round, mounding slightly. Top each with a ribbon of smoked salmon, folded or loosely twisted for height.
3
Finish
Press a few capers gently into each salmon ribbon to secure. Chill immediately.
4
Plate
Arrange bites on a serving plate. Serve cold the same day with baby carrots, celery sticks, or sliced bell pepper alongside for crunch.
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
- 200g (7 oz) cold-smoked salmon
- 1 large English cucumber
- 120g (4.2 oz) light cream cheese
- 2 tbsp fresh dill
- 2 tbsp fresh chives
- 2 tbsp small capers
- 1 lemon
- 2 tbsp fresh lemon juice
- 0.25 tsp fine salt
- 0.25 tsp black pepper