Smoked Salmon Bites Appetizers
From the kitchen of Shirley Mah Kooyman (2021)
This recipe is greatly modified from the recipe titled “Cucumber Cups with Smoked Salmon Dip” published in July 2014 from dashrecipes.com The original recipe included scooping out the center of the cucumber slices with a melon baller to create a cup. I found that step too fussy and not necessary so I eliminated it and instead use the slices plainly. I’ve also added some other ingredients to the original recipe. The salmon spread is also great on crackers, but the cucumber slices make the appetizer very refreshing and look more elegant for a party. Pesto is too strong as a seasoning for this; it overpowers the delicate flavors of the smoked salmon.
— Makes 30 appetizers —
1 cucumber, peeled with some strips of skin still on, cut into 1/4” thick slices
1 package (3 oz.) smoked salmon, chopped
1 Tablespoon mayonnaise
1 Tablespoon sour cream
1/4 teaspoon lemon juice
2 Tablespoons onion, finely minced (about ¼ of small onion)
1 stalk scallion, use only green part, finely cut
1/4 teaspoon dill weed (dill leaves)
1/4 teaspoon tarragon
1/4 teaspoon Herb Blend (I blend my own mix but Italian seasoning also works)
1/4 teaspoon Mrs. Dash salt-free seasoning
Pepper to taste
A sprinkling of dill weed & paprika on top before serving.
- Set cucumber slices aside. Mix well all the other ingredients through pepper to taste in a bowl. Chill for ½ hour before putting on top of cucumber slices. The chilling helps to infuse the flavors into the salmon spread.
2. Just before serving put a dollop of the salmon spread on each of the cucumber slices. Sprinkle lightly some dill weed and paprika on top.
Note: The cucumber loses its crunch if done too far ahead of time. However, it is OK to do step #2 at a maximum of 2 hours prior to serving. The salmon spread is also tasty on crackers.