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Smoked Salmon Beach Bites

Smoked Salmon Beach Bites

Smoked Salmon Beach Bites

Transform hollowed-out cucumber slices into delicate little bowls filled with a horseradish-flavored cream cheese, capers and topped with smoked salmon. Garnish each slice with a fresh dill frond for a light appetizer that’s guaranteed to impress summer guests.

  • Author: Addie Gundry
  • Prep Time: 25 minutes
  • Total Time: 25 minutes
  • Yield: 40 bites 1x
  • Category: Appetizers


  • 3 English cucumbers, peeled and cut into 1/2-inch-thick slices
  • 1 (8-ounce) package cream cheese, room temperature
  • 1/4 cup crème fraîche (see note)
  • 3 tablespoons chopped fresh dill, plus dill fronds for garnish
  • 1 tablespoon prepared horseradish
  • 1 teaspoon grated lemon zest plus 1/2 teaspoon lemon juice
  • 1/4 cup capers, drained
  • 1 pound smoked salmon, cut into bite-size pieces


  1. Using a melon baller, scoop a small depression in the top of each cucumber slice, forming a little cup. Place the cucumber slices on a paper towel upside-down to drain while preparing the cream cheese mixture.
  2. In a medium bowl, whisk together the cream cheese, crème fraîche, chopped dill, horseradish, and lemon zest and juice.
  3. Scoop 1 teaspoon of the cream cheese mixture into the top of each cucumber slice. Sprinkle a few capers on top of the cream cheese. Add a piece of smoked salmon and top with a dill frond. Arrange on a platter and serve.


  • If you can’t find crème fraîche, feel free to substitute sour cream.

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