Smoked Salmon Cucumbers with Dill Sauce

In addition to my Caprese Salad Skewers, one of my other go-to party finger foods are these yummy Smoked Salmon Cucumbers.  A few people asked me for the recipe for this one, so here ya go.  They’re secretly super easy, yet they look beautiful and very impressive. While these are great people-pleasers, they aren’t always the best for entertaining because you can’t really make them ahead of time. Prep your ingredients up to a day beforehand (especially the sauce), but slice the cucumbers and assemble them an hour or two before you eat them, at most, otherwise the cucumbers get a little slimy.

I love the combination of salmon, lemon, and dill. It’s especially light and refreshing in the summer. I usually make the sauce more like a tzatziki and use mostly yogurt, which you can certainly do. But for this particular occasion, I wanted something just slightly more rich and decadent, so I went the cream cheese route. Follow your heart on that one. Measurements are estimates; always adjust according to your taste!

Smoked Salmon on Cucumbers with Yogurt Dill Sauce

You will need:

  • 1 large English/Seedless Cucumber (Or 2 smaller ones)
  • 6oz Smoked Salmon
  • One bunch fresh dill (some for the sauce, some for garnish)

For the Dill sauce:

  • 1/4 cup Greek Yogurt
  • 4oz (or about half a block) of cream cheese (regular or light is fine)
  • Juice of 1 large lemon (or 2 small ones)
  • Large handful of chopped fresh dill
  • 1/4 tsp of white pepper
  • Small handful of chopped fresh cilantro (optional)

Allow the cream cheese to sit at room temperature until soft (at least an hour). Once soft, mash it with a fork until smooth. Add the yogurt, lemon juice, fresh dill, fresh cilantro (if using), and white pepper. Mix until well combined. *These were rough estimates, so feel free to add more lemon/dill/yogurt until desired consistency and taste is reached.

Slice the cucumber into even slices thick enough to hold the weight of the toppings (about a centimeter or so). Cut the smoked salmon (or flake with a fork) into small, bite sized pieces. Separate dill into individual fronds for garnish.

To assemble: Spread a little bit of your dill sauce on a cucumber slice, then add a small amount of salmon on top (careful, the good stuff can be potent!). Top each slice with a piece of dill.