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Persian Cucumber Bites with Lox + Dill Cream Cheese
Prep Time: 20 mins
Total Time: 20 mins
 

Cucumber and Lox Appetizer. Gluten Free Appetizer.

Course: Appetizer
Cuisine: Mediterranean
Keyword: Cucumber and Lox Appetizer
Servings: 15 servings
Calories: 65 kcal
Author: Alyssa Brantley
5 from 1 vote
Ingredients
  • 1 pound organic Persian cucumbers washed, ends trimmed and sliced into 3/4" rounds
  • 4 ounces pre-sliced Wild Smoked Salmon
  • 8 ounce package organic cream cheese
  • 2 tablespoons fresh dill leaves plus more for garnish
  • pinch kosher salt
  • pinch freshly ground black pepper
Instructions
  1. Clean cucumbers, trim ends and evenly cut into 3/4" rounds.

  2. Cut the smoked salmon into evenly sized pieces so that they will fit on top of the cucumber rounds. Place the cucumber rounds on a serving tray and top with the salmon pieces. Use up all the salmon. I put about two pieces per cucumber round.

  3. Combine the cream cheese, dill leaves, salt and pepper in the body of a food processor or blender. Process until well combined and softened.

  4. Use a piping bag (I used Wilton Tip #21) to evenly distribute the Dill Cream Cheese onto the rounds. (See NOTES if you do not have a piping bag).

  5. Finish by placing a small sprig of fresh dill on top of each round and refrigerate until ready to use. Serve and Enjoy! 

NOTES:

Recipe Makes Approximately 45 Pieces (depending on size of cucumbers)

Nutrition Facts
Persian Cucumber Bites with Lox + Dill Cream Cheese
Amount Per Serving (3 pieces)
Calories 65 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 2g13%
Cholesterol 18mg6%
Sodium 108mg5%
Potassium 78mg2%
Carbohydrates 1g0%
Protein 2g4%
Vitamin A 245IU5%
Vitamin C 0.8mg1%
Calcium 20mg2%
Iron 0.2mg1%
* Percent Daily Values are based on a 2000 calorie diet.

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