Ingredients
Scale
1 large English cucumber
4 ounces smoked salmon
4 ounces cream cheese
1 tablespoon fresh dill, chopped
1 teaspoon lemon juice
5 capers, pitted and rinsed
1 teaspoon olive oil
½ teaspoon salt
¼ teaspoon black pepper
Instructions
Wash and slice cucumber into ¼-inch rounds
Use a melon baller to hollow out centers of slices without piercing bottoms
In a small bowl, mix cream cheese with dill, lemon juice, capers, olive oil, salt, and pepper
Spoon cream cheese mixture into hollowed cucumber centers
Top each slice with a thin strip of smoked salmon
Notes
Use wild-caught salmon for better flavor
For smaller bites, use Persian cucumbers
Store covered in refrigerator up to 4 hours before serving
Avoid metal utensils with cream cheese mixture to preserve texture
- Prep Time: 10
- Category: Breakfast & Snacks
- Method: No-cook
- Cuisine: Modern American
- Diet: Low-carb/Keto
Nutrition
- Serving Size: 1 slice
- Calories: 130
- Sugar: 0g
- Sodium: 590mg
- Fat: 9g
- Saturated Fat: 3g
- Carbohydrates: 2.5g
- Fiber: 0.3g
- Protein: 12g
- Cholesterol: 65mg