Smoked Salmon, Cream Cheese & Cucumber Bites
Christmas nibbles don’t get easier (or tastier) than this! These refreshing bites combine crisp cucumber, creamy herbed cheese, and silky smoked salmon, the perfect festive pairing with a glass of bubbly. Best of all, they can be prepared ahead of time and kept in the fridge, ready to serve when guests arrive.
Sarah Butler
Sarah Butler
Recipe - Killiney - Rushe
Smoked Salmon, Cream Cheese & Cucumber Bites
Prep Time15 Minutes
Servings24
0Ingredients
24 Cucumber slices (¾-inch thick)
150g Cream cheese
2 tbsp fresh dill, chopped (plus extra sprigs to garnish)
1 tsp fresh lemon juice
20 Smoked salmon strips (about 2 inches each)
Directions
Ingredients
- 24 cucumber slices (¾-inch thick)
- 150g cream cheese
- 2 tbsp fresh dill, chopped (plus extra sprigs to garnish)
- 1 tsp fresh lemon juice
- 20 smoked salmon strips (about 2 inches each)
- Salt and black pepper, to taste
Method
- Pat the cucumber slices dry with kitchen paper and arrange on a serving platter.
- In a bowl, mash together the cream cheese, chopped dill, lemon juice, and a little salt and pepper until smooth.
- Spoon about ½ teaspoon of the cream cheese mixture onto each cucumber slice.
- Top with a strip of smoked salmon.
- Garnish with a small sprig of dill.
- Top Tip: These can be made a few hours ahead and chilled in the fridge. Just cover lightly with cling film to keep them fresh until serving.
15 minutes
Prep Time
0 minutes
Cook Time
24
Servings
Recipe
Ingredients
- 24 cucumber slices (¾-inch thick)
- 150g cream cheese
- 2 tbsp fresh dill, chopped (plus extra sprigs to garnish)
- 1 tsp fresh lemon juice
- 20 smoked salmon strips (about 2 inches each)
- Salt and black pepper, to taste
Method
- Pat the cucumber slices dry with kitchen paper and arrange on a serving platter.
- In a bowl, mash together the cream cheese, chopped dill, lemon juice, and a little salt and pepper until smooth.
- Spoon about ½ teaspoon of the cream cheese mixture onto each cucumber slice.
- Top with a strip of smoked salmon.
- Garnish with a small sprig of dill.
- Top Tip: These can be made a few hours ahead and chilled in the fridge. Just cover lightly with cling film to keep them fresh until serving.
