Smoked Salmon Cucumber Bites

# Ingredient List:

→ Vegetables

01 - 2 large English cucumbers, sliced into 1/2-inch rounds (about 24 slices)

→ Dairy

02 - 6 oz cream cheese, softened

03 - 2 tbsp sour cream

→ Herbs & Aromatics

04 - 2 tbsp fresh dill, finely chopped

05 - 1 tbsp fresh chives, finely chopped

06 - 1 tsp lemon zest

07 - Freshly ground black pepper, to taste

→ Fish

08 - 6 oz thinly sliced smoked salmon, cut into 24 small pieces

→ Garnish (optional)

09 - Extra dill sprigs or chives

10 - Lemon wedges

# How to Make:

01 - In a mixing bowl, combine softened cream cheese and sour cream. Add chopped dill, chives, lemon zest and a few grinds of black pepper; whisk until smooth and homogenous.

02 - Trim ends from cucumbers and slice into 1/2-inch rounds; transfer slices to a serving platter in a single layer.

03 - Using a piping bag fitted with a plain tip or a small spoon, place approximately 1 to 2 teaspoons of the herbed cream cheese onto the center of each cucumber round.

04 - Fold each piece of smoked salmon and set it atop the cream cheese on each cucumber round, ensuring even coverage and a tidy presentation.

05 - Garnish each bite with a small dill sprig or a few chive pieces and, if desired, a light squeeze of lemon. Refrigerate up to 2 hours or serve immediately.

# Expert Tips:

01 -

Your guests will think you spent ages on these, but they come together in the flashiest of flashes.
The contrast of creamy, herby cheese with savory salmon and crisp cucumber is pure bite-sized bliss.

02 -

I once tried using regular cucumbers and ended up with soggy bites by the time guests arrived.
Letting the cream cheese mixture rest for ten minutes softens the herbs' flavors and makes piping easier.

03 -

Warming the salmon slightly to room temperature helps it fold and sit better atop the cream cheese.
A hint of horseradish or finely chopped capers stirred into the cheese can make skeptics into converts.

Smoked Salmon Cucumber Bites (Printable View)