Cucumber And Smoked Salmon Appetizer Food

CUCUMBER CUPS WITH DILL CREAM AND SMOKED SALMON

Steps:

• Trim ends from cucumbers and cut crosswise into 24 (3/4-inch-thick) rounds. Scoop a 1/2-inch-deep depression from one side of each round with a small melon-baller, forming little cups. Drain cucumbers, cup sides down, on paper towels for 15 minutes.
• Beat cream cheese, chopped dill, lemon zest, lemon juice, and black pepper together in a bowl. Spoon 1/2 teaspoon cheese mixture into each cucumber cup. Top each cup with 1 salmon strip and 1 dill sprig.

SMOKED SALMON CREAM CHEESE CUCUMBER BITES APPETIZER

Steps:

• Slice the English cucumber into rounds and put on a sheet of paper towel. Cover with another sheet of paper towel and press down with your hands to help absorb the moisture from the top. Leave the cucumbers on a paper towel for 5 minutes.
• Transfer the cucumber slices to a serving platter and discard the paper towels.
• Cut the smoked salmon into pieces that are approximately sized like cucumber slices (using scissors to cut salmon makes it super easy).
• Spread the cucumber slices with cream cheese and top with smoked salmon slices.
• Add a spig of fresh dill on top of each cucumber slice (if desired).

SMOKED SALMON CUCUMBER BITES

Steps:

• In a small bowl, mix together the sesame seeds, poppy seeds, onion flakes, garlic flakes, black pepper and 1/2 teaspoon sea salt; set aside.
• In a separate bowl, mix together the sour cream, minced dill, lemon zest and remaining 1 teaspoon sea salt; set aside.
• With a peeler, stripe the cucumber, running the peeler from one tip to the other, leaving a small strip of skin in between each peel. Using a mandoline or knife, slice the cucumber on the bias into 1/4-inch slices. Slice the salmon into 2-inch strips.
• Lay out the cucumber slices on a platter. Place about 1/2 teaspoon of the sour cream mixture on each cucumber. Ripple or fold the strips of smoked salmon and place on top of the sour cream mixture. Garnish with dill sprigs and sprinkle with the seasoning mix before serving.

SMOKED SALMON CUCUMBERS

Steps:

• With a fork, score cucumber peel lengthwise; cut into 1/4-in. slices. Pipe or spread cream cheese onto each slice; top with salmon. Sprinkle with chives. Refrigerate until serving.

SMOKED SALMON CUCUMBER BITES RECIPE (CUCUMBER APPETIZERS)

Steps:

• In a small bowl, mash together the cream cheese, Greek yogurt, and garlic powder. Stir in the fresh dill.
• Transfer the cream cheese mixture into a piping bag (or make your own by snipping the corner of a zip lock bag).
• Arrange the cucumber slices in a single layer on a platter. Pipe about 1/2 tablespoon of cream cheese mixture onto each cucumber slice. Top with a folded-over piece of smoked salmon. Garnish with additional dill if desired.

SMOKED SALMON AND CREAM CHEESE CUCUMBER BITES

Steps:

• Peel cucumbers and slice them into 1" circles. Arrange on a platter as desired. Place in the refrigerator while preparing the cream cheese.
• Place cream cheese, dill, horseradish, and cream in a large bowl. Beat until well combined (a handheld mixer really helps here.)
• Spread 1 teaspoon of cream cheese on top each cucumber slice (more or less to taste), then top each slice with a bite sized piece of smoked salmon. Insert a toothpick down the center to keep in place.
• Serve at once, or keep in the refrigerator until needed.

EVERYTHING CUCUMBER-SMOKED SALMON BITES

Steps:

• Make the everything seasoning: Mix the poppy seeds, sesame seeds, dried minced garlic, onion flakes, salt and pepper in a small bowl.
• Mix the sour cream and dill in a separate small bowl.
• Peel the cucumber with a vegetable peeler, leaving a small strip of skin between each peel like a stripe. Slice the cucumber ¼ inch thick on the bias (you'll have about 16 slices).
• Spread about ½ teaspoon of the sour cream mixture on each cucumber slice. Fold the smoked salmon pieces and place on top of the sour cream mixture. Sprinkle with the everything seasoning and garnish with dill sprigs.

SMOKED SALMON CUCUMBER APPETIZER

Steps:

• Combine softened cream cheese, chopped dill, and smoked salmon into a smooth spread.
• Using a vegetable peeler, peel the cucumber into thin strips.
• Spread the smoked salmon spread onto each strip and roll up.
• Serve chilled.

SMOKED SALMON CUCUMBER CANAPES

Steps:

• Cut cucumbers in half lengthwise; remove and discard seeds. In a small bowl, combine the remaining ingredients. Spoon into cucumber halves., Wrap in plastic. Refrigerate for 3-4 hours or until filling is firm. Cut into 1/2-in. slices.

SMOKED SALMON IN CUCUMBER CUPS

Steps:

• Peel cucumber; cut into 3/4-inch slices; using tiny spoon or scoop, form cucumber cup by scooping out seeds, leaving some flesh in base of cup; set aside.
• In medium-size bowl, flake smoked salmon, discarding skin and any bone; blend in sour cream, cilantro, lime zest, lime juice, salt, and cayenne pepper to taste.
• Mound salmon into cucumber cups; sprinkle lightly with a few grains cayenne pepper; garnish with additional lime peel strips, if desired.

20 EASY CUCUMBER APPETIZERS

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a cucumber appetizer in 30 minutes or less!

CUCUMBER SALMON CREAM CHEESE APPETIZER

Steps:

• Cut off the ends of your cucumber. Then using a potato peeler make your cucumber look beautiful by creating stripes down the sides of the cucumbers. Cut cucumber into about 1inch rounds
• Scoop out the seeds and flesh from each cucumber slice- careful not to scoop a lot of the flesh.
• Place cucumber side down on paper towel to soak up excess water.
• Mix cream cheese, sour cream , mayonnaise and ranch seasonings. Place in the fridge
• When ready place or pipe cream cheese filling into the cucumber.
• Slice lox and place around cucumber or place on top of cheese filling.
• Decorate with chives

CUCUMBER AND SMOKED SALMON APPETIZER

Steps:

• Wash cucumber.
• Slice cucumber into 1/8 inch slices.
• top with thin slices of salmon.
• dust with chives.
• server immediately.

SALMON AND CUCUMBER BITES

Steps:

• Peel thecucumber and cut in half down the center. Slice each half into 10 evenly sized pieces (yields 20 semi-circular shape slices.)
• Cut the smoked salmon slices into strips. Each slice should yield 4 to 5 strips. Twenty strips are required. Fold each strip over and back on itself to create a small concertina type stack.
• Mix the cream cheese and horseradish sauce. Add the freshly ground black pepper and mix thoroughly.
• Assemble the appetizer in layers. Lay a piece of cucumber at the base. Add a piece of folded smoked salmon. Add a small blob of cream cheese mixture. Top with a radish slice.
• Push a cocktail stick down through the top of the radish to the cucumber to secure the appetizer. (Note: it is easier to thread the radish slice onto the cocktail stick first and then push the stickdown through the rest of the stack.)
• Garnish with green pea shoots, water cress or chopped fresh parsley to serve.