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Smoked Salmon Cucumber Rounds

Crisp cucumber rounds topped with creamy herbed cheese and silky smoked salmon. A 10-minute breakfast that stays fresh for hours.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 2
Course: Breakfast
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

  • 1 large English cucumber
  • 4 oz smoked salmon about 4-6 slices
  • 4 oz cream cheese softened
  • 1 tablespoon fresh dill finely chopped
  • 1 teaspoon lemon juice
  • 1/4 teaspoon black pepper freshly ground
  • 1/8 teaspoon salt optional, depending on salmon saltiness
  • 1 tablespoon capers drained (optional, for garnish)
  • Fresh chives snipped (for garnish)

Equipment

  • cutting board
  • sharp knife
  • small mixing bowl
  • spoon or small spatula
  • paper towels

Method
 

  1. Pat the cucumber dry with a paper towel. Slice into 1/2-inch-thick rounds. You should get about 12-14 rounds.
  2. Place the cucumber rounds on a paper-towel-lined plate. Sprinkle lightly with salt (if using) and let sit for 5 minutes. This draws out excess moisture.
  3. While the cucumber rests, make the herbed cheese: In a small bowl, combine softened cream cheese, chopped dill, lemon juice, and black pepper. Stir until smooth and well mixed.
  4. Blot the cucumber rounds dry with another paper towel. This step is key – any remaining water will make the rounds soggy.
  5. Spread about 1 teaspoon of herbed cheese onto each cucumber round. Don't overspread – leave a tiny border so the topping doesn't slide off.
  6. Fold or roll each slice of smoked salmon into a small rosette or ribbon and place on top of the cheese.
  7. Garnish each round with a few capers and a sprinkle of snipped chives. Serve immediately, or refrigerate uncovered for up to 2 hours (see notes).

Notes

Storage: These rounds are best eaten within 2 hours. If making ahead, store the cucumber rounds (blotted dry) and herbed cheese separately in the fridge. Assemble just before serving. For a dairy-free version, use a plant-based cream cheese or thick plain coconut yogurt. Smoked salmon is naturally high in sodium, so adjust salt accordingly. Always use a sharp knife to slice the cucumber – a dull blade will crush the edges and release more water. Common allergens: dairy (cream cheese), fish (salmon). For food safety, keep assembled rounds refrigerated if not eating immediately.