Smoked Salmon Canapés on Cucumber

smoked salmon canapes on cucumber garnished with dill and lemon zest.

5 from 3 votes

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.

Total Time18

Course: Appetizer

Cuisine: France

Servings (change as needed): -24 canapes

Author: Cheryl Avrich

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.

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.

Nutrition values are estimates for one smoked salmon appetizer.