Christmas Smoked Salmon & Cucumber Bites
Serves: ~25–30 bites
Prep Time: 20 minutes
Difficulty: Easy, no-cook
Ingredients
Creamy Lemon Filling
¾ cup full-fat cream cheese, softened
2 tbsp thick Greek yogurt
1 tbsp lemon juice
1 tsp lemon zest
1 tbsp fresh dill, finely chopped
½–1 tsp Dijon mustard (optional)
Salt & pepper to taste
Base + Topping
2 large English cucumbers (or 3 smaller), sliced into ½-inch rounds
6–8 oz smoked salmon, thinly sliced
Extra dill, lemon zest, black pepper (for garnish)
Optional: capers, everything bagel seasoning
Instructions
- Make the Creamy Filling
In a medium bowl, combine cream cheese, Greek yogurt, lemon juice, lemon zest, dill, and Dijon.
Mix until smooth and fluffy.
Taste and season with salt and pepper.
Tip: For an extra-smooth texture, whip with a hand mixer for 30 seconds. - Prep the Cucumber Bases
Slice cucumbers into thick rounds (about ½ inch).
Pat dry with a paper towel to help the filling stick.
Optionally, use a small melon baller to scoop out a tiny indent for the filling. - Assemble the Bites
Pipe or spoon a small dollop of the lemon-dill cream onto each cucumber slice.
Top with a folded ribbon or small piece of smoked salmon.
Garnish with fresh dill, lemon zest, black pepper, or a single caper. - Serve
Arrange on a festive platter and serve chilled.
These taste great immediately, but you can refrigerate assembled bites for up to 2 hours before serving. Optional Add-Ons
Add a thin smear of horseradish under the salmon for heat.
Sprinkle with everything bagel seasoning for crunch.
Use beet-cured salmon for a vibrant Christmas color contrast.