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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
  • 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
  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! 


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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