All you need is 4 ingredients to make this smoked salmon cucumber appetizer recipe.
These tasty appetizers are very elegant yet super simple to make. Their subtle flavor makes it easy to serve with almost any meal.
If you love the addition of smoked salmon in your food, you might enjoy our easy smoked salmon tortilla cups or smoked salmon salad.
How to make smoked salmon cucumber appetizers
- First, combine the softened cream cheese, chopped dill, and smoked salmon into a smooth spread. Then, peel the cucumber into thin strips using a vegetable peeler.
- You’ll want to blot each cucumber slice with a paper towel to absorb any moisture on the cucumber. This will really help with spreading the smoked salmon cream cheese spread on top.
- Now spread the smoked salmon spread on top and tightly roll each sliced cucumber up.
TIPS to make smoked salmon cucumber appetizer.
- I like to use a “Y” shaped peeler to get wider strips of cucumber.
- Also, pat the sliced cucumber with paper towels to dry them so the cream cheese mixture doesn’t slide around.
- If you use room temperature cream cheese, it will really help better incorporate the smoked salmon.
Can I make smoked salmon cucumber rolls ahead of time?
Unfortunately, these appetizers are best served an hour or 2 after making them. So, you can’t make them too far in advance or they may get a little soggy. Also, make sure to keep them refrigerated until ready to serve.
Can I use lox or cold smoked salmon instead of hot smoked salmon?
Technically, you can, but the texture and taste will be different than with hot smoked salmon.
What is the difference between cold smoked and hot smoked salmon?
Cold smoked salmon often referred to as lox is cured in a salt and sugar rub or brine. Hot smoked salmon is actually smoked and cooked with heat.
This recipe was inspired by one of my first recipes published on my blog, smoked salmon appetizers. I’ve decided to make a low-carb, and healthier version of the first salmon appetizer on my blog. And to my surprise, this healthier version of the recipe is more popular!
Check out this video!
If you love salmon, try these other salmon recipes:
Salmon Wellington– Salmon and cheesy spinach wrapped in puff pastry.
Panko Crusted Salmon– with lemony garlic mayonnaise and crispy panko Parmesan crust.
Pesto Butter Salmon– baked with fresh basil pesto butter.
Smoked Salmon Cucumber Appetizer
Ingredients
- 8 oz cream cheese softened
- 1 large cucumber
- 1 tbsp dill chopped
- 3 oz smoked salmon
Instructions
- Combine softened cream cheese, chopped dill, and smoked salmon into a smooth spread.
- Using a vegetable peeler, peel the cucumber into thin strips.
- Spread the smoked salmon spread onto each strip and roll up.
- Serve chilled.
Nutrition
This recipe was originally posted on July 12, 2016. As you can see, it has been updated since. Here are some of our older images.
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Lorena says
Hey! Can I use something else instead of salmon? As tuna for example?
simplyhomecooked says
Hi Lorena, you could use tuna if you prefer the taste more 🙂
Matt says
One thing that I found when spreading the spread on the cucumber slices is that the moisture from the cucumber caused the spread to slide around. What I did to remedy this was to blot the cucumber slices between two pieces of paper towel to take away the moisture. Then the salmon cream cheese spread well.
simplyhomecooked says
Thanks for the tip Matt!
Mila says
Replaced dill with a dash of lime chopped chilli and corriander. Both recipes are amazing
simplyhomecooked says
Thank you Mila 🙂
Ruth says
Hi there I can’t find anywhere how many syns there are in these please?
Ps I’ve just made them for a party and they’re delicious!
simplyhomecooked says
Hey Ruth, I’m glad you enjoyed them! At the bottom of the recipe, in the print version, it should say that it makes about 30 rolls.
Meghan says
I am so excited to try this recipe, I was just curious if you cook the salmon at all, or if it is precooked? Thanks so much!
simplyhomecooked says
Hi Meghan, the salmon is precooked 🙂
Tanya kosoc says
Where did you get your salmon from? Can a different kind of salmon be used? For instance something like this http://www.publix.com/pd/vita-classic-salmon-atlantic-nova-sliced-smoked-premium/RIO-PCI-101169
simplyhomecooked says
Hi Tanya, the salmon you linked is lox. It won’t work because it won’t flake the same way. It will change the texture of the cream cheese mixture making it very hard to spread onto the cucumber slices.
Mai says
Hi 🙂 Is it possible to make the filling the day before and keep it in the fridge?
simplyhomecooked says
Hi Mai, yes the filling can be made a day in advance, as long as it’s refrigerated.
Emily says
How do you get them to stay together when you roll them up?
simplyhomecooked says
Hi Emily, mine stayed together when I rolled them. If they aren’t staying together, maybe try putting a toothpick through the rolls?
Faye says
tell me how to peel the cucumber. Do you peel off the peel first? If you do that, how to you get the pretty dark green edge? Do you recommend a seedless English cucumber?
simplyhomecooked says
Hi Faye, no I do not peel off the outer dark green peel. I recommend a seedless cucumber.
Diane says
Hi, these look so good. I can’t eat cream cheese though. Is there something else I can use instead? Would a Greek yogurt work?
simplyhomecooked says
Hi Diane, I don’t think Greek yogurt will work. It will be too runny compared to cream cheese.
victor cappa says
Wow, those look delicious! I have to make today haha. Thank you for the recipe 🙂
simplyhomecooked says
You’re welcome Victor, enjoy! 🙂
Anna says
Hi! I’m getting married this summer and planning on making some apps for our guests post-dinner when everyone is drinking and could use some nibbles (I’m on a major budget, so can’t cater in post-dinner food).
These look delish and I think it would be a great item to serve, but I’m wondering how long these will keep? If I were to make them on a Thursday, would they last till Saturday evening?
Any other ideas on easy apps to pre-make (serving about 100 guests) would be so super appreciated!!
simplyhomecooked says
Hi Anna, congratulations! These smoked salmon cucumber rolls won’t taste as fresh if you make them to early in advance. You don’t want to eat them any later than 1 day after making them. I have a smoked salmon appetizer that would probably last 1 day longer and it’s very budget friendly as well. Here is the link… https://simplyhomecooked.com/salmon-cream-cheese-cups/
Molly says
I used this as an appetizer for a potluck of 85, they were gone before they even made it to the table! Great recipe I will for sure use it again!
simplyhomecooked says
Thank you Molly! That’s awesome 🙂
Aroha says
This looks fabulous! I’m going to be popular tomorrow. Thanks a lot.
Aroha
simplyhomecooked says
Haha you’re welcome Aroha!
Sandra Roberts says
Sorry. I meant ‘minced’.
Sandra Roberts says
If you finely minced pimento or red pepper and mixed it in the salmon spread it would make the red/green contrast really spectacular for Christmas…
simplyhomecooked says
Great idea for a Christmas party Sandra!
Sandra Roberts says
If you finely mineed pimento or red pepper and mixed it in the salmon spread it would make the red/green contrast really spectacular for Christmas…
Travis says
wow, just what I was looking for, even a guy should be able to handle this one, lol
simplyhomecooked says
Hi Travis, that’s great! Hope you enjoy them 🙂
Di says
Hi Dina!
Can i prepare the filling a few days in advance? And then assemble before serving..
simplyhomecooked says
Hi Di, yes you can definitely make the filling in advance. Just keep it refrigerated in an air tight container.
Anna says
These look so elegant! Thanks for sharing 🙂
simplyhomecooked says
Thank you Anna! 🙂
Sarah says
So does the salmon have to be cooked? Or can I use raw salmon? For my hubby for his bday party 🙂 yummy!!
simplyhomecooked says
Hi Sarah, there are 2 different types of smoked salmon (hot smoked and cold smoked). This recipe calls for applewood smoked salmon which is hot smoked, therefore it is cooked. I hope you all enjoy this recipe 🙂
Kay says
Can this be prepared the day before?
simplyhomecooked says
Hi Kay, its best to prepare it the day of. It will probably get soggy if you do it too far in advance.
Virginia says
I would say cooked