Smoked Salmon Cucumber Bites with Dill and Cream Cheese

These Smoked Salmon Cucumber Bites are an elegant, low-carb holiday appetizer that captures all the classic bagel-and-lox flavors without the bread. Each cucumber cup is hollowed slightly and filled with a creamy mix of whipped cream cheese, chopped Nova lox or smoked salmon, red onion, capers and fresh dill for a bright, savory bite.

Smoked Salmon Cucumber Bites

A simple, sophisticated appetizer, these cucumber cups combine the smoky richness of Nova-style smoked salmon with crisp English cucumber and a whipped cream cheese filling. They’re quick to assemble, make-ahead friendly, and ideal for holiday gatherings, cocktail parties, or any time you want a light, flavorful starter.

What You’ll Need

This recipe uses just a handful of simple ingredients to create a flavorful appetizer. Exact amounts are provided in the ingredients section below.

• Red onion: Finely chopped for a little bite; substitute scallions or chives if you prefer milder flavor.
• Whipped cream cheese: Light and easy to mix; bring to room temperature for best texture.
• Capers: Rinsed and drained — add more or less to balance the saltiness of the salmon.
• Fresh dill: Chopped, plus extra to garnish; dill pairs beautifully with smoked salmon.
• Smoked salmon (Nova or lox): Chopped; choose your favorite cured and lightly smoked salmon.
• English cucumbers: Crisp and thin-skinned, perfect for small cucumber cups.

How to Make Smoked Salmon Cucumber Bites

This recipe yields about 32 bites (about 16 servings at 2 pieces each). It’s fast to prepare and requires no cooking—just mixing and assembly. The filling can be made a day ahead for convenience.

Make the filling: In a medium bowl, combine the chopped red onion, whipped cream cheese, drained chopped capers, chopped fresh dill and the chopped smoked salmon. Mix gently until evenly combined. Taste and adjust capers or dill to preference. Refrigerate if making ahead.

Prepare the cucumbers: Peel the cucumbers, leaving thin strips of skin for visual contrast if you like. Slice into 1/2-inch thick rounds. Using a melon baller or small spoon, scoop a shallow well in the center of each slice, taking care not to cut through the bottom.

Assemble: Spoon about 1 tablespoon of the salmon mixture into each cucumber cup. Arrange on a platter and garnish with additional dill. Keep chilled until serving.

Variations

• Salmon: Any smoked salmon works—Nova lox, cold-smoked, or gravlax if you prefer cured styles.
• Cream cheese: If whipped cream cheese isn’t available, use Neufchâtel or soften regular cream cheese and whip briefly.
• Onions: Shallots, scallions, or chives make good milder alternatives.
• Herbs: Substitute chives or parsley for dill to change the herb profile.
• Cucumbers: Standard cucumbers work if English cucumbers aren’t available; drain excess moisture before assembling.

What to Serve with Smoked Salmon Cucumber Bites

These bites pair well with a variety of light or warm appetizers. Consider a vegetable platter, a simple green salad, or other finger foods that complement seafood and fresh herbs. They also work well alongside warm dips or small toasts if you want additional textures.

Storage

• Assemble up to 24 hours in advance and keep chilled in an airtight container.
• Keep refrigerated until serving; they can be left at room temperature for up to 2 hours while serving.
• Once assembled, consume within 2 days for best quality and safety.

Ingredients

• 1/4 cup chopped red onions (or scallions or chives)
• 3/4 cup whipped cream cheese, softened
• 2 teaspoons drained capers, chopped
• 1 tablespoon fresh dill, chopped, plus more for garnish
• 12 ounces Nova lox or smoked salmon, chopped
• 3 English cucumbers, ends trimmed

Instructions

1. In a medium bowl, combine chopped red onion, whipped cream cheese, chopped capers, chopped dill and the chopped smoked salmon. Mix until evenly combined. Refrigerate if making ahead.
2. Peel cucumbers leaving thin strips of skin if desired. Slice into 1/2-inch rounds. Use a melon baller to scoop a shallow pocket in the center of each slice, being careful not to cut through.
3. Spoon about 1 tablespoon of the salmon mixture into each cucumber cup. Transfer to a serving platter and garnish with additional dill.
4. Cucumber cups can be assembled up to 24 hours ahead. Keep chilled in an airtight container until ready to serve.

Notes

My lox was fairly salty; if your smoked salmon is less salty, add a few extra capers to taste. This recipe makes about 32 bites; the filling yields roughly 2 cups.

Nutrition (per serving)

• Serving: 2 pieces
• Calories: 53 kcal
• Carbohydrates: 3 g
• Protein: 4.5 g
• Fat: 2.5 g
• Saturated Fat: 1 g
• Cholesterol: 10.5 mg
• Sodium: 467 mg
• Fiber: 0.5 g
• Sugar: 1.5 g