Smoked Salmon Cucumber Rounds
Fresh cucumber slices topped with silky smoked salmon create these elegant bite-sized appetizers that practically assemble themselves. The creamy dill cream cheese adds richness while keeping everything dairy-free with cashew base. You’ll have these gorgeous Smoked Salmon Cucumber Rounds ready in just 15 minutes!
Why Smoked Salmon Cucumber Rounds Deliver Perfect Flavor Balance
The smoky richness of salmon plays beautifully against crisp, cool cucumber that acts like nature’s little serving plate. Fresh dill and lemon zest brighten everything up, while capers add tiny bursts of briny pop. Trust me, this combo hits all the right notes – you get smoky, fresh, creamy, and tangy in every single bite.
Get That Restaurant-Quality Texture in Your Smoked Salmon Rounds
Here’s the secret to amazing texture: salt your cucumber slices for 10 minutes, then pat them completely dry. This removes excess water so your rounds stay crisp instead of getting soggy. The cashew cream should be smooth as silk, and you’ll want to tear the salmon into elegant ribbons rather than chunky pieces.
Make Smoked Salmon Cucumber Rounds Ahead for Stress-Free Entertaining
You can prep all your components up to 4 hours ahead and store them separately in the fridge. Assemble these beauties just 30 minutes before guests arrive – any earlier and the cucumbers start releasing moisture. Keep assembled rounds covered with damp paper towels to prevent the salmon from drying out.
Chef’s Helpful Tips
- Use Kirkland Signature cold-smoked salmon from Costco – it’s restaurant quality at half the price and has the perfect texture for tearing into elegant strips.
- Soak cashews in 140°F water for just 30 minutes instead of 2 hours if you’re in a rush – the warm water speeds up softening dramatically without affecting flavor.
Frequently Asked Questions
Can I substitute the cashew cream with regular cream cheese?
Absolutely! Use 4 oz softened cream cheese mixed with 2 tablespoons fresh dill and 1 tablespoon lemon juice. This makes it no longer dairy-free but equally delicious.
How far in advance can I make these rounds?
Assemble no more than 30 minutes before serving to prevent soggy cucumbers. You can prep all components separately up to 4 hours ahead and store covered in the refrigerator.
What if my guests don’t like capers?
Try finely chopped red onion, toasted pine nuts, or even pomegranate seeds for that pop of flavor and texture. Use about the same amount as the capers called for.
Can these be made kid-friendly?
Skip the capers and use milder smoked trout instead of salmon. You can also make plain cashew cream without dill and let kids add their own toppings like cherry tomatoes.
Smoked Salmon Cucumber Rounds
Equipment Needed
- Sharp knife
- Cutting board
- High-speed blender or food processor
- Large serving platter
- Paper towels
Instructions
- Prepare and salt cucumber rounds: Slice cucumbers into 1/4-inch thick rounds and arrange on paper towels. Sprinkle both sides with sea salt and let sit for 10 minutes until moisture beads appear on surface.
- Make dairy-free dill cream: Drain soaked cashews and add to blender with lemon juice, water, chopped dill, and garlic powder. Blend on high for 60-90 seconds until completely smooth and creamy.
- Dry cucumber rounds thoroughly: Pat cucumber rounds completely dry with clean paper towels, removing all salt and moisture. Arrange rounds on serving platter in single layer.
- Assemble with cream and salmon: Spoon 1/2 teaspoon of cashew cream onto each cucumber round, spreading gently to edges. Top with torn smoked salmon strips, folding for height and texture.
- Add final garnishes and serve: Garnish each round with 2-3 capers, a pinch of lemon zest, and small dill sprig. Serve immediately while cucumbers are still crisp.
Nutrition Facts
Per Serving (4 rounds)
