Cucumber (& Toast) Bites with Creamy Alaska Salmon Spread
Fresh Alaska wild and smoked salmon come together in a creamy, herby spread served in crisp cucumber cups—perfect for summer snacking or entertaining.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Servings: 4-6 (as an appetizer)
Ingredients
- 1 large cucumber
- 7 oz Alaska wild salmon fillet (fresh or frozen, thawed)
- 3½ oz Alaska smoked salmon, chopped
- 3½ oz cream cheese (about ⅓ cup)
- 8 sprigs fresh dill, divided
- 6 sprigs fresh parsley
- 1 lemon, juiced
- 1 shallot, sliced
- ½ cup dry white wine
- ½ cup water
- Salt and black pepper, to taste
Preparation
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Step 1 Poach the fresh salmon:
In a pan, combine the wine, water, sliced shallot, and 2 sprigs of dill. Bring to a boil. Add the wild salmon fillet, reduce to a gentle simmer, cover, and cook for about 15 minutes or until just cooked through. Remove from liquid and flake with a fork.
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Step 2 Make the salmon spread:
In a mixing bowl, combine the flaked wild salmon, chopped smoked salmon, cream cheese, lemon juice, finely chopped dill and parsley. Mash together with a fork until well combined and creamy. Season with salt and pepper to taste.
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Step 3 Prep the cucumber cups:
Cut the cucumber in half lengthwise and scoop out the seeds with a spoon. Slice into 1-inch (about 3 cm) thick pieces. Fill each piece with a spoonful of salmon spread.
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Step 4 Serve:
Garnish with extra dill if desired. Serve chilled.
