Ingredients
2 small cucumbers, sliced into circles
8 oz (225g) cream cheese, softened
2 tbsp fresh dill, chopped
Zest and juice of 1 lemon
8 oz (225g) cooked and flaked salmon
1 tsp capers (optional, for briny contrast)
Pinch of sea salt and black pepper
Instructions
Slice cucumbers into ¼”-thick rounds and pat dry
In a bowl, mix cream cheese with dill, lemon zest, and half the lemon juice until smooth
Layer salmon mixture over cream cheese in each cucumber circle
Top with additional dill, lemon slices, and optional capers
Chill for 15 minutes before serving
Notes
Use fresh salmon (canned or poached) for best texture
For extra tang, add minced capers or pickled onion
Store leftover bites in an airtight container in the fridge for up to 24 hours
Serve chilled on a white platter with lemon wedges
- Prep Time: 15
- Category: Breakfast & Snacks
- Method: No-Cook
- Cuisine: American
- Diet: Low Carb
Nutrition
- Serving Size: 1 bite
- Calories: 85
- Sugar: 1g
- Sodium: 180mg
- Fat: 7g
- Saturated Fat: 4g
- Carbohydrates: 2g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 35mg