Smoked Salmon Appetizer
Smoked Salmon Appetizer - a delicious and easy smoked salmon appetizer recipe that is perfect for the holidays! A crowd favorite!
Ingredients
Cucumber Cups:
- 4 oz smoked salmon lox
- 3 english cucumbers
- 3 tablespoons capers
- fresh dill for garnish
Dill Sauce:
- 1/3 cup sour cream
- 1/3 cup cream cheese softened
- 2 tablespoons fresh dill chopped
- 2 tablespoons fresh chive chopped
- 2 tablespoons fresh parsley chopped
- 1 teaspoon fresh lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon garlic minced
- 1 teaspoon rice vinegar
- 1/4 teaspoon kosher salt more to taste
- 1/8 teaspoon ground black pepper
Instructions
- Gather ingredients and cut cucumber into 1 1/4 inch tall pieces. Scoop out the inside using a small/narrow spoon, being careful to not puncture the bottom. You should end up with approx. 15 cucumber "cups." Set aside.
- In a medium-sized bowl combine the Dill Sauce. Stir and taste. Add additional salt, pepper or dill, as-desired.
- Taking one cucumber cup at a time, add a small piece of salmon, a dollop of dill sauce, 4-6 capers and tiny piece of dill for garnish. Repeat with remaining ingredients.
- Serve immediately or cover and place in the refrigerator until serving time.
Notes
- Amount: makes approximately 15 smoked salmon appetizers - feel free to double/triple/etc. as-needed
- Dairy-Free: you can easily use dairy-free sour cream + dairy-free cream cheese to make this dairy-free.
- Make Ahead: You can make these overnight, just make sure they are stored in an airtight container - I wouldn't recommend making them more in advance than that as the cucumber may lose some of it's crispness.
- Modification: instead of making cucumber cups you can simply serve on a large slice of cucumber!
- Lox: we have a tutorial on the site for how to make lox if you are interested (hello yummy lox bagel)!
- Hot Smoked Salmon: we also have a recipe for more of a hot smoked salmon on the Traeger (complete with smoked salmon brine) if you are interested in that!
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