Cucumber-Smoked Salmon Hors D’Oeuvres

luluesque-cucumber-salmon-appetizers-bThis is one of my all-time favorite snacks/appetizers to make for myself. Each mouthful is packed with smoky salmon, tangy lemon, aromatic dill, a refreshing cucumber crunch, and a kick of spice. If you are not a fish person, you can always use sliced smoked turkey (look in your local grocer’s deli section, not the processed, packaged luncheon meats section) and omit the lemon slices.

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  • 1 large pack of wild-caught smoked Atlantic salmon ~ whatever flavor you prefer
  • 1 organic Meyer lemon ~ washed with a veggie brush, seeds discarded, sliced thinly
  • 1 large English cucumber ~ washed, sliced to desired thickness (peeling optional)
  • dill ~ washed, spun dry, reserve only the fronds (the frilly leaves)
  • Sriracha sauce
  • McCormick’s garlic & pepper grinder


  1. Using a flower cutter, cut the cucumber slices into flowers. (Cucumbers are perfectly safe, and refreshing during summer, for Fido if you want to feed your furry friend the bits.)
  2. Lay the salmon on a cutting board and cut out as many flower shapes as you can from the slab. (You can reserve the bits to make a spread for crackers or you can toss them on a salad.)
  3. Line up all the cucumber flower slices on a cookie sheet or another cutting board; grind some garlic pepper on all the slices.
  4. Layer each slice with salmon.
  5. Add some dill, a slice of lemon, and squirt a drop of Sriracha sauce on top. Be creative with your layering! I like to make sandwiches with mine, as pictured below.
  6. Serve with extra dill fronds and lemon slices on the side. VOILA! Enjoy! 🙂luluesque-cucumber-salmon-appetizers-c

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