Easy Smoked Salmon Canapés on Cucumber Rounds
One-bite smoked salmon canapés on cucumber are the epitome of simplicity and elegance. With just six ingredients, these light appetizers are a perfect choice for special occasions.
The herby, lemony cream cheese and dill beautifully balance the richness of the smoked salmon. I like to use cucumber or zucchini as the base to avoid any toasting or baking and to offer a light appetizer option for guests.
When I serve these smoked salmon appetizer bites at a cocktail party, a dinner party or a celebration like Mother’s Day, Easter, or Christmas, I plan for 2 per person if I am serving other appetizers and 3-4 per person if I don’t.
What to expect
- Smoked salmon is expensive, but for these delicious little bites, a little goes a long way. We use just 3 ounces for approximately 22 canapés.
- We use the simple trick of piping the cream cheese from a ziploc bag – much easier! And there is a great shortcut for the cream cheese you can use too.
- As always there are lots of variations you can try.
Ingredients – tailored to your taste
Smoked salmon: Buy ready-to-eat smoked salmon, fresh or frozen. It often comes in sealed packages, sliced.
Cucumber or zucchini: I use English cucumbers as they are less watery and have fewer seeds than a regular cucumber. Zucchini is a great alternative – crunchy and even less watery with almost no seeds if you buy smaller ones.
Cream cheese – regular or light is fine.
Variations and Substitutes
Cream cheese – Use a flavored cream cheese if you like such as chive, herb or sundried tomato. Or, for a lighter version of these smoked salmon canapés, use a Greek yogurt or crème fraîche. You can even use a combination of mayonnaise and sour cream.
Base for the canapes: Instead of cucumber or zucchini, try toasted bagel crackers (as shown below), rice crackers, toasted pita, endives, filo cups, or toasted bread.
Flavors: We keep it simple with lemon zest and green onion (to flavor the cream cheese). Instead of lemon zest, try a dash of horseradish.
Garnish: Instead of fresh dill, try chives, parsley or tarragon. Or top the canapés with a rinsed caper, a dab of your favorite pesto, or a sprinkle of finely chopped red onion.
Step-by-step instructions
Tips for piping cream cheese
- Let the cream cheese come to room temperature to make it easier to squeeze from a bag. Alternatively, microwave it for 10 seconds.
- If using a Ziploc, cut a tiny piece off one corner of the bag when you are ready to pipe onto the cucumber canapés. It’s best to use a sturdier ziploc or freezer bag if you have one.
- Do a practice squeeze or two to find the right pressure when piping the cream cheese mixture. Squeeze out a small blob, rosebud or a zig zag.
Shortcuts
Skip making the cream cheese mixture with lemon and green onions by buying herb cream cheese instead. You can add a squeeze of lemon juice if you like.
For a BIG shortcut, buy fresh smoked salmon cream cheese at a deli. This is a cream cheese already mixed with chopped smoked salmon. Pipe it directly on the cucumber rounds and garnish with lemon zest and dill. Done!
If you use crackers for the base, you eliminate the need to slice the cucumbers.
Make Ahead
You can make the cream cheese mixture up to 1-2 days ahead, but it’s best to assemble these salmon appetizer bites not more than an hour or two before serving.
For quick assembly, have your cucumber slices ready (and patted dry), dill chopped and lemon zested ahead of time.
Store any leftovers in an airtight container for up to 2 days.
FAQs about smoked salmon
Look for salmon that has an even color without dark blemishes. Wild-caught salmon has a deeper pink color than the lighter pink farmed smoked salmon. The texture should be smooth, not too oily or dry, and slightly firm. According to the Cleveland Clinic, wild-caught smoked salmon has an edge over farmed as it has fewer calories and a lot less saturated fat.
While all lox is smoked salmon, not all smoked salmon is necessarily lox. Lox is a type of smoked salmon that has been cured in a salt brine but not hot-smoked or cooked. It is generally sliced thin and has a silky texture. Other types of smoked salmon may use different smoking or curing methods, resulting in variations in flavor, texture, and appearance.
You can refreeze smoked salmon (as long as it hasn’t spoiled), but the texture may change – it can get a little mushy so it’s best to use in dishes like dips, spreads, and frittatas.
If unopened, smoked salmon will last for 2 weeks in the fridge. If opened, about 1 week (make sure it’s in a sealed bag or container). Smoked salmon can also be frozen for up to 2 months.
What to serve with smoked salmon appetizer
More appetizers! Here are a few favorites.
- stuffed mini peppers with goat cheese
- endive ricotta appetizers
- baked brie with preserves
- pesto ricotta crostini appetizers
- steak crostini with horseradish aioli (sous vide)
- roasted shrimp with gremolata dressing
- oven-roasted garlic appetizer
- puff pastry cheese twists
And check out our 20 vegetarian appetizers (and serving tips)
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Easy Smoked Salmon Canapés on Cucumber Rounds
Equipment
- piping bag or a sturdy ziploc/plastic bag, (Note 3 without a bag)
Ingredients
- 3 ounces smoked salmon, Note 1 thawed if frozen
- 4 ounces cream cheese, Note 2 (1/2 cup)
- 1 tablespoon finely chopped green onion
- zest of one lemon (leave a little for garnish if you like)
- 1 English cucumber (or two small to medium zucchini)
- 2 tablespoons fresh dill, lightly chopped (garnish)
Instructions
- PREPARATION: °Zest lemon. Finely chop green onion. Wash, dry and lightly chop fresh dill. °Slice cucumber or zucchini horizontally into thin rounds, about 1/4 inch/6 mm. You should have about 20-22 slices. Lay them on a paper towel and pat them dry with another paper towel to remove moisture. °Cut salmon into small pieces, slightly smaller than cucumber rounds.
- MAKE CREAM CHEESE MIXTURE: In a small bowl, mix together cream cheese, lemon zest (leave a little aside for garnish if you like) and chopped green onion. Fold back the top of a piping bag or medium ziploc bag. Scoop in the cream cheese mixture and twist the top of the bag until the mixture is pushed toward the bottom. If using a ziploc bag, push it toward one corner and cut a tiny piece off the corner. Test a little bud or zig zag before starting by gently squeezing the bag onto a test canape or plate. Note 3.
- ASSEMBLE APPETIZERS: Place 1-2 small pieces of smoked salmon onto cucumber or zucchini rounds. Squeeze the bag over each round to add a small rosebud, a little ball or zigzag on top of the salmon. Transfer canapes to a serving tray. Sprinkle on garnish of dill and lemon zest if you like. Serve.
Recipe Notes
- Smoked salmon: Look for salmon that has an even color without dark blemishes. The texture should be smooth, not too oily or dry, and slightly firm. It is sold in grocery stores in packages, fresh or frozen. According to the Cleveland Clinic, wild-caught smoked salmon has an edge over farmed as it has fewer calories and a lot less saturated fat.
- Cream cheese: It’s best at room temperature for easier piping. If short on time, microwave it for 10 seconds or so. You can use a flavored cream cheese if you like such as chive, herb or sundried tomato. Or for a lighter version, try Greek yogurt. You can even use a combination of mayonnaise and sour cream in equal portions.
- Instead of piping cream cheese from a bag: use a small spoon to add a little blob on top of the salmon on each canapé appetizer.
- Shortcuts:
- Skip making the cream cheese mixture with lemon and green onions by buying herb cream cheese instead. You can add a squeeze of lemon juice if you like.
- For a BIG shortcut, buy fresh smoked salmon cream cheese at a deli. This is a cream cheese already mixed with chopped smoked salmon. Pipe it directly on the cucumber rounds and garnish with lemon zest and dill.
-
Variations and Substitutes:
- Alternative bases: Instead of cucumber or zucchini, try toasted bagel crackers (as shown below), rice crackers, toasted pita, endives, filo cups, or toasted bread.
- Flavors: Instead of lemon zest, try a dash of horseradish in the cream cheese mixture.
- Garnish options: Instead of fresh dill, try chives, parsley or tarragon. Alternatively, add 1 rinsed caper to each canapé, a dab of your favorite pesto (delish!), black pepper, or a sprinkle of finely chopped red onion.
- Make ahead:
- You can make the cream cheese mixture up to a day or two ahead, but it’s best to assemble these salmon appetizer bites not more than an hour or two before serving.
- For quick assembly, have your cucumber slices ready (and patted dry), dill chopped and lemon zested ahead of time.
- Store leftovers in an airtight container for up to 2 days.
