Cucumber Salmon Cream Cheese Appetizer
Cucumber Salmon Cream Cheese Appetizer – Cucumbers, smoked salmon, and cream cheese create an amazing and super easy appetizer. Add some ranch flavor to the mix for pure heaven.
It’s always entertaining time, right? So, I’m going to start with these impressive bite-sized appetizers. These easy cucumber, salmon, and cream cheese appetizers are a breeze to make, and they’re no-bake, elegant, and really tasty.
My relatives from England were visiting, so I wanted to prepare some tasty delights for our tea party last weekend. I had cream cheese and cucumbers, so all I had to do was pick up some smoked salmon on the way home. They, together with scones and other scrumptious little bites, were a hit! These cucumber, cream cheese, salmon canapes were the first to fly off the platter.
One of my favorite appetizers is a pick-me-up cucumber canapé made with smoked salmon or roasted bell pepper for a vegetarian option. Either option tastes incredible, mainly because of the simple creamy filling.
Ingredients You’ll Need
- Cucumbers: Tender, young cucumbers are best. My preference is the hothouse English cucumbers.
- Cream Cheese Filling: Low-fat whipped cream cheese, mayonnaise, and sour cream offer a light yet delicious filling. Add dry ranch dressing mix for a flavor bomb.
- Smoked Salmon: When I hear smoked salmon, I think cream cheese and bagels. Say hi to a gluten-free version. Roasted bell pepper is an excellent vegetarian option.
- Garnish: Chopped chives for garnish is gorgeous but optional.
How to Make Cucumber, Salmon, Cream Cheese Appetizers
- Prep Cukes: Cut off the ends of the cucumbers. Then make your cucumbers beautiful by peeling strips with a vegetable peeler to create stripes down the sides. Slice the cucumbers into about 1-inch rounds. (Photos 1-2)
- Scoop out the seeds and interior flesh from each cucumber slice. Please be careful not to scoop too much flesh; you just want a hollow to fill with cream cheese filling. (Photo 3)
- Dry: Place the cucumber slices hollow-side-down on a paper towel to soak up excess water.
- Filling: Blend the cream cheese, mayonnaise, sour cream, and ranch seasonings in a small bowl. Chill in the fridge. (Photo 4)
- Assemble: When ready to serve, pipe or scoop the cream cheese filling into each cucumber slice. Add a slice of smoked salmon (lox) around or on the cream cheese filling. (Photos 5-6)
- Serve: Decorate with chives and enjoy!
Flavor Twists
- Veggie swap. Enjoy this appetizer filling in chunks of red bell pepper, top cherry tomato halves, fill celery sticks, etc.
- Full-fat version. I made a low-fat version, but if you’re into keto, feel free to replace low-fat with full-fat ingredients.
Make-Ahead, Serving & Storage
You can make the creamy filling a few days in advance. If you plan on making a bunch, you can peel and slice the cucumbers the day before. One advantage is that it actually dries the cucumber a bit, making it sturdy enough to hold the filling without crying.
However, you’ll want to assemble right before serving so the cucumbers stay fresh without wilting. Arrange them on a lettuce-lined platter for a beautiful presentation. Enjoy!
More Amazing Appetizer Recipes to Try
- Fried Sweet Plantains
- Salmon Croquettes
- Boom Boom Shrimp
- Bacon-Wrapped Chicken Thighs
- Jamaican Saltfish Fritters
Cucumber Salmon Cream Cheese Appetizer
Ingredients
- 2 washed cucumbers
- 8 ounces (230g) low-fat whipped cream cheese
- ½ cup (120g) low-fat mayonnaise
- ½ cup (115g) low-fat sour cream
- 1 tablespoon (12g) dry ranch mix dressing or more
- 4 ounces (115g) smoked salmon (lox) or roasted bell pepper
- chives for garnish
Instructions
- Cut off the ends of the cucumbers. Then make your cucumbers beautiful by peeling strips with a vegetable peeler to create stripes down the sides. Slice the cucumbers into about 1-inch rounds.
- Scoop out the seeds and interior flesh from each cucumber slice. Please be careful not to scoop too much flesh; you just want a hollow to fill with cream cheese filling.
- Place the cucumber slices hollow-side-down on a paper towel to soak up excess water.
- Blend the cream cheese, mayonnaise, sour cream, and ranch seasonings in a small bowl. Chill in the fridge.
- When ready to serve, pipe or scoop the cream cheese filling into each cucumber slice. Add a slice of smoked salmon (lox) around or on the cream cheese filling.
- Decorate with chives, and enjoy!
Tips & Notes:
- Enjoy this appetizer filling in chunks of red bell pepper, top cherry tomato halves, fill celery sticks, etc.
- For easy mixing, use room-temperature ingredients for the filling, then chill it in the fridge.
- I made a low-fat version, but if you’re into keto, feel free to replace low-fat with full-fat ingredients.
- Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.
Have you entered the wiki african food contest? pls say you have or will. your food and pictures are amazing
Imma, you simply rock. This is just awesome. Coming onto party season I’ve been scouring Pinterest for party ideas and this is exactly the type I love.
You’re just cool!! I love your taste 🙂
Nagi, you rock too! And always so GENEROUS! Can’t wait to see what you come up with for this party season.