Smoked Salmon and Cream Cheese Cucumber Rounds
Smoked salmon, whipped cream cheese, capers, and fresh dill on cucumber rounds — the bagel board concept in portable snack form. ~16g protein per serving, zero cooking, 10 minutes. Directly connects to the Smoked Salmon Board and Smoked Salmon Bagel Board already on the site.
Ingredients
Meat & Protein
- 4 oz smoked salmon cold smoked, sliced — cut into small pieces to fit the cucumber rounds
Produce
- 2 large cucumber sliced into ¼-inch rounds — about 24 slices total
- 3 tbsp fresh dill roughly chopped
- 1 lemon cut into wedges for serving
Dairy
- 4 oz cream cheese whipped, room temperature
Pantry & Canned Goods
- 2 tbsp capers drained
Seasonings & Spices
- ¼ tsp black pepper
- ¼ tsp everything bagel seasoning optional garnish
Instructions
- Slice the cucumbers into ¼-inch rounds and pat them dry with a paper towel. The drier the surface, the better the cream cheese adheres and the longer the bites hold together.
- Stir the fresh dill and black pepper into the whipped cream cheese until evenly combined. Whipped cream cheese spreads cleanly — if using block cream cheese, let it soften to room temperature first and whip briefly with a fork until smooth.
- Spread approximately 1 teaspoon of the cream cheese mixture onto each cucumber round. A small offset spatula or the back of a spoon works well for clean spreading.
- Top each round with a small piece of smoked salmon and one or two capers. Finish with a small pinch of everything bagel seasoning if using and a small sprig of fresh dill for garnish.
- Serve immediately with lemon wedges for squeezing over the top, or store the components separately for up to 3 days and assemble at serving time.
Notes
Estimated protein per serving (6 rounds): ~16g. Smoked salmon provides approximately 11g per 2 oz serving, cream cheese adds 2g per oz, and capers and dill contribute trace amounts.
Whipped cream cheese is the right format here — it's already smooth and spreadable straight from the container. Block cream cheese at room temperature works as a substitute but needs to be softened thoroughly or it tears the cucumber surface when you try to spread it.
For meal prep: store the cream cheese mixture, smoked salmon, capers, and cucumber slices all separately. Assembled rounds release moisture within 2 to 3 hours as the cucumber releases water into the cream cheese. Assemble at work for the best texture — it takes about 2 minutes.
This snack connects directly to the Smoked Salmon Board and Smoked Salmon Bagel Board already on the site — the same flavor profile in portable snack form.
Cold smoked salmon (the silky, sliced kind) is the right format here. Hot smoked salmon (the flaky, cooked kind) is too dense and breaks apart when you try to portion it onto small rounds.
Tried this recipe?Let us know how it was!