Smoked Salmon Cucumbers Recipes

SMOKED SALMON CUCUMBER BITES

Steps:

• In a small bowl, mix together the sesame seeds, poppy seeds, onion flakes, garlic flakes, black pepper and 1/2 teaspoon sea salt; set aside.
• In a separate bowl, mix together the sour cream, minced dill, lemon zest and remaining 1 teaspoon sea salt; set aside.
• With a peeler, stripe the cucumber, running the peeler from one tip to the other, leaving a small strip of skin in between each peel. Using a mandoline or knife, slice the cucumber on the bias into 1/4-inch slices. Slice the salmon into 2-inch strips.
• Lay out the cucumber slices on a platter. Place about 1/2 teaspoon of the sour cream mixture on each cucumber. Ripple or fold the strips of smoked salmon and place on top of the sour cream mixture. Garnish with dill sprigs and sprinkle with the seasoning mix before serving.

SMOKED SALMON WITH CREAMY CUCUMBERS

Steps:

• Thinly slice the cucumber on a mandoline and place in a colander over a bowl. Season with 1/2 teaspoon salt and allow the cucumbers to sit for 5 minutes. Squeeze out the excess water and place the cucumbers in a clean medium bowl. Add the sour cream, dill and 1/4 teaspoon salt and stir with a rubber spatula to combine.
• Lay the smoked salmon on one half of a platter lightly, so there is movement to the plate, leaving open the other half of the platter. Pile the cucumber mixture on a quarter of the platter or spoon into a bowl that fits on the platter. Serve the toasted pumpernickel bread on the other quarter of the platter.

SMOKED SALMON CUCUMBERS

Steps:

• With a fork, score cucumber peel lengthwise; cut into 1/4-in. slices. Pipe or spread cream cheese onto each slice; top with salmon. Sprinkle with chives. Refrigerate until serving.

CUCUMBER CUPS WITH DILL CREAM AND SMOKED SALMON

Steps:

• Trim ends from cucumbers and cut crosswise into 24 (3/4-inch-thick) rounds. Scoop a 1/2-inch-deep depression from one side of each round with a small melon-baller, forming little cups. Drain cucumbers, cup sides down, on paper towels for 15 minutes.
• Beat cream cheese, chopped dill, lemon zest, lemon juice, and black pepper together in a bowl. Spoon 1/2 teaspoon cheese mixture into each cucumber cup. Top each cup with 1 salmon strip and 1 dill sprig.

SMOKED SALMON CUCUMBER SUB RECIPE BY TASTY

Steps:

• Use a vegetable peeler to peel the cucumbers.
• On a cutting board, cut and discard the ends. Then cut the cucumbers in half. Scoop out the seeds and discard.
• In a small mixing bowl, combine the cream cheese, red onion, and dill, and mix until well incorporated.
• Spread the cream cheese mixture on both sides of the prepared cucumber, top with smoked salmon, and close the sandwich.
• Enjoy!

SMOKED SALMON CUCUMBER CANAPES

Steps:

• Cut cucumbers in half lengthwise; remove and discard seeds. In a small bowl, combine the remaining ingredients. Spoon into cucumber halves., Wrap in plastic. Refrigerate for 3-4 hours or until filling is firm. Cut into 1/2-in. slices.

SMOKED SALMON & CUCUMBER RECIPE - (4.8/5)

Steps:

• In a small bowl, stir together the Greek yogurt, capers and chopped dill. Place 1 teaspoon of yogurt sauce onto each cucumber slice. Top each with a piece of smoked salmon and a small sprig of dill. Serve.

SMOKED SALMON AND CREAM CHEESE ON CUCUMBER

Steps:

• Peel cucumber. (Nota Bene: For a visual effect, use different peeling techniques -- my favorite: use zester to peel the cucumber, cut at intervals around the cucumber, then slice. Save peelings to garnish the serving plate.).
• Slice to taste. (Nota Bene: Your choice of slicing will affect the flavor greatly, in my opinion, so cut different sizes and sample for yourself! If you use thicker slices, take a small spoon out of the top in order to give a nice place to secure topping.).
• Arrange cucumbers for service and salt/pepper lightly to taste.
• Blend or fold salmon and cream cheese. (Nota Bene: reserve some bits of salmon for garnish atop each.).
• Add chives, dill, salt and pepper to taste. (Nota Bene: For visual effect, I recommend blending salt only into mixture, adding pepper atop plain cucumber instead, then sprinkling dill and chives on top. Also try sprinkling dill, then adorning each with small torn pieces of smoked salmon and then adding chives atop.).
• Dollop desired amount atop each cucumber slice. (Nota Bene: use icing bags with decorative tips to create lovely dollops.).
• QUICK AND EASY:.
• Peel and slice cucumber.
• Arrange cucumbers for service and salt/pepper lightly to taste.
• Blend or fold salmon and cream cheese.
• Add chives, dill, salt and pepper to taste.
• Dollop desired amount atop each cucumber slice. (.
• DINNER PARTY:.
• Cut tips off of cucumber and zest cucumber at regular intervals. Save peelings to garnish the serving plate.
• Slice cucumbers just thick enough to allow you take a small spoon out of the top in order to give a nice place to secure topping.
• Arrange cucumbers for service and salt/pepper lightly to taste.
• Blend or fold salmon, cream cheese, and salt/white pepper to taste. (If you are not using additional salmon, reserve a small bit to use atop each.).
• Top each cucumber with a dollop of mixture using decorative icing tips.
• Sprinkle with dill to taste.
• Top with remaining or additional smoked salmon. (Try cutting very thin slices of salmon and rolling into florets and then standing them upward atop each.).
• Sprinkle with chives.

SMOKED SALMON & CUCUMBER ROUNDS

Steps:

• Cut cucumber into 24 slices. Use melon baller to scoop out indentation in center of each slice; discard removed centers or reserve for another use. (See tip.)
• Reserve 1 Tbsp. dill. Mix remaining dill with all remaining ingredients until blended.
• Fill cucumbers with cream cheese mixture; sprinkle with reserved dill.

SMOKED-SALMON AND CUCUMBER ROLLS

Steps:

• Quarter cucumber lengthwise, cutting off and discarding rounded ends. Stir together cream cheese, chives, horseradish, salt, and pepper to taste until combined well.
• Pat cucumber dry. Arrange enough salmon to completely wrap 1 cucumber quarter in 1 layer on a sheet of plastic wrap, then spread with a thin layer of cream cheese mixture. Wrap coated salmon around cucumber quarter to cover completely, pressing gently to help it adhere. Repeat with remaining cucumber quarters. (You may have leftover salmon.) Cut rolls crosswise into 3/4-inch pieces.

CUCUMBER AND SMOKED SALMON SANDWICHES

Steps:

• Make tartare: In a small bowl, combine salmon, onion, cilantro, jalapeno, and zest. Season with salt and pepper.
• Using a paring knife or vegetable peeler, remove skin on two opposite sides of cucumber. Trim the ends, and cut cucumber crosswise into 48 slices, 1/4 inch thick. Place slices on paper towels to dry.
• Using a butter knife or a small offset spatula, spread about 1/2 teaspoon of creme fraiche on half of the cucumber slices, and then top with a teaspoon of tartare. Place remaining cucumber slices on top, followed by a small dollop of creme fraiche and a piece of lime. Serve immediately, or chill, covered with plastic wrap, up to 1 hour.

CUCUMBER SALAD WITH SMOKED SALMON

Steps:

• In a large salad bowl, stir together the yogurt, sour cream, lemon juice, dill, capers, shallot, and white vinegar until smooth. Season to taste with salt and pepper. Lightly toss cucumbers and tomatoes in the dressing until coated, and very gently stir in the smoked salmon. Refrigerate until serving time.

SMOKED SALMON AND CUCUMBER SANDWICHES

Steps:

• Mix first 3 ingredients in small bowl to blend. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before using.)
• Spread bread with butter mixture. Cover with cucumber slices, then salmon. Sprinkle with pepper. Cut each sandwich into 4 triangles. Top each with dill sprig and serve.

SMOKED SALMON IN CUCUMBER CUPS

Steps:

• Peel cucumber; cut into 3/4-inch slices; using tiny spoon or scoop, form cucumber cup by scooping out seeds, leaving some flesh in base of cup; set aside.
• In medium-size bowl, flake smoked salmon, discarding skin and any bone; blend in sour cream, cilantro, lime zest, lime juice, salt, and cayenne pepper to taste.
• Mound salmon into cucumber cups; sprinkle lightly with a few grains cayenne pepper; garnish with additional lime peel strips, if desired.