Smoked Salmon & Dill Cucumber Rounds
Cool cucumber, whipped dill cream cheese and silky smoked salmon. A zero-cook, make-ahead keto appetizer for parties and holidays.
- Prep20 min
- Cook0 min
- Serves6
This is the appetizer to bring when you are the only person at the party who is not eating bread. Cucumber is the cracker, whipped cream cheese is the glue, and smoked salmon is the star. Twenty-four bites, no oven, and it holds in the fridge for hours.
Nutrition per serving (estimated)
Method
- Use a small spoon or melon baller to scoop a shallow well in each cucumber round, leaving a base. Pat the rounds dry on paper towels.
- Beat the cream cheese with the lemon juice, chopped dill and pepper until smooth and fluffy, about 1 minute.
- Spoon or pipe a generous dollop into each cucumber round.
- Fold or roll a piece of salmon on each. Top with a caper and a dill sprig.
- Chill until serving, up to 4 hours.
Chef’s notes
- Pat the cucumber very dry or the rounds will weep onto the platter.
- Whip the cream cheese in a food processor for the smoothest, pipeable texture.
- Swap the salmon for smoked trout or thin-sliced rare roast beef with horseradish.
Storage: Keeps 1 day covered in the fridge, though cucumbers are crispest within 4 hours.
Food safety: the USDA’s minimum internal temperatures are 165°F (74°C) for poultry, 160°F (71°C) for ground meat, and 145°F (63°C) for whole cuts of beef, pork, lamb and fish, with a 3-minute rest for the meat. Use an instant-read thermometer. More on food safety.
Nutrition is a calculated estimate per serving using standard ingredient data; brands and portions vary. Net carbs = total carbohydrates − fiber. Not medical advice. See our health disclaimer.
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