Smoked Salmon Cucumber Rounds with Herbed Cream Cheese

Why You’ll Love This Recipe

• Elegant but effortless: no cooking and just 20 minutes to assemble.
• Fresh, bright flavors from lemon and herbs balanced by silky smoked salmon.
• Light, gluten-free nibbles that feel special yet suit casual gatherings.
• Easy to scale for a crowd and make partially ahead.

Grocery List

• Produce: 2 English cucumbers, 1 lemon, fresh dill, fresh chives
• Dairy: 8 oz cream cheese
• Pantry: Smoked salmon (6 oz; refrigerated), capers, garlic powder, fine sea salt, black pepper

Full Ingredients

Lemony Herbed Cream Cheese

• 8 oz (225 g) full-fat cream cheese, softened
• 2 tbsp freshly squeezed lemon juice
• 1 tsp finely grated lemon zest (plus more for garnish)
• 2 tbsp finely chopped fresh dill
• 1 tbsp finely chopped fresh chives
• 1/8 tsp garlic powder
• 1/8 tsp fine sea salt
• 1/8 tsp freshly ground black pepper

Assembly & Garnish

• 2 large English cucumbers, cut into 24 rounds (1/2 inch thick)
• 6 oz (170 g) smoked salmon, thinly sliced, cut into 24 narrow strips
• 2 tbsp capers, rinsed and patted dry
• Small dill sprigs, for garnish
• Extra finely grated lemon zest, for garnish

Step-by-Step Instructions

Step 1: Soften the cream cheese and prep aromatics

Set the cream cheese out at room temperature for 10–15 minutes so it softens slightly. Finely grate 1 teaspoon lemon zest and squeeze 2 tablespoons lemon juice. Chop the dill and chives. Rinse the capers to remove excess brine and pat completely dry so they do not weep on the finished bites.

Step 2: Make the lemony herbed cream cheese

In a medium bowl, combine cream cheese, lemon juice, lemon zest, dill, chives, garlic powder, salt, and black pepper. Beat with a hand mixer or a sturdy spatula until smooth and light, 30–60 seconds. Taste and adjust salt or lemon if needed. Transfer to a piping bag fitted with a small star tip (about 1/2 inch) or to a zip-top bag with a corner snipped.

Step 3: Slice and dry the cucumbers

Trim the ends and slice cucumbers into 24 even rounds, 1/2 inch thick. For tidy plating, peel a few decorative stripes if you like. Lay the rounds on paper towels and gently blot the tops to remove surface moisture. For extra stability, shave a thin sliver from the bottom of each round to create a flat base.

Step 4: Pipe or spoon the cream cheese

Pipe about 2 teaspoons of the herbed cream cheese onto each cucumber round in a small rosette. If you do not have a piping bag, spoon the mixture on and swirl the top with the back of the spoon for a pretty finish.

Step 5: Add the smoked salmon

Cut the smoked salmon into 24 narrow strips. Gently fold or ruffle a strip into a little ribbon and nest it on the cream cheese. Press lightly so it adheres without squishing the rosette.

Step 6: Finish and chill briefly

Top each round with 2–3 capers, a tiny dill frond, and a whisper of fresh lemon zest. Add a crack of black pepper if you like. Refrigerate for 10 minutes so everything is nicely chilled and set. Serve cold.

Pro Tips

• Dry is key: blot cucumbers and capers well to keep the tops from slipping and the bites from getting watery.
• Pipe for polish: a star tip adds instant elegance, but a zip-top bag with a snipped corner works in a pinch.
• Balance the lemon: if your salmon is very salty, keep the lemon bright but go easy on added salt in the cheese.
• Choose your salmon: Nova or cold-smoked salmon is tender and silky; hot-smoked is firmer and provides a different texture.
• Keep it cold: assemble with chilled ingredients and hold in the refrigerator until serving for the best texture.

Variations

• Everything Bagel Twist: Sprinkle the tops lightly with everything bagel seasoning and swap chives for finely minced red onion.
• Spicy Citrus: Add 1/2–1 tsp prepared horseradish or a few dashes hot sauce to the cream cheese and finish with extra lemon zest.
• Dairy-Free: Use a plant-based cream cheese and a drizzle of olive oil to loosen if needed; season a touch more to compensate.

Storage & Make-Ahead

Make the lemony herbed cream cheese up to 3 days ahead; store covered and refrigerated at 36–40°F. Slice cucumbers up to 1 day ahead, blot dry, and refrigerate in a sealed container lined with paper towels. Assemble up to 2 hours before serving; keep covered and chilled. Leftovers keep 1 day refrigerated, though cucumbers will soften slightly. Do not freeze.

Nutrition (per serving)

Approximate for 3 rounds: 140 calories; 9 g fat; 4 g carbs; 9 g protein; 380 mg sodium.