Smoked Salmon Caper Cream Cheese Bites
Cold-smoked salmon rolled with caper cream cheese on cucumber rounds with red onion and chive, make fresh same-day for a salty-tangy pescatarian protein snack.
American
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Cut cucumber into 8 rounds, pat dry. Finely chop 2 tbsp capers; reserve 1 tbsp whole. Beat cream cheese with chopped capers, lemon juice, zest, chives, red onion, salt, and pepper until smooth and spreadable.
Build
Spoon 1 heaped teaspoon caper cream cheese onto each cucumber round, mounding slightly. No heat required; work at room temperature for 2 minutes until all rounds are topped.
Wrap
Roll each salmon ribbon into a loose rosette and press gently onto the cream cheese mound. Work quickly to prevent the cream cheese from warming; each rosette takes 30 seconds to form and secure.
Plate
Finish each bite with a few whole capers and a twist of black pepper. Chill immediately and serve the same day. Accompany with baby carrots, celery sticks, or bell pepper for crunch and fibre.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.