Cucumber Smoked Salmon Bites

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Light, Refreshing, and full of flavor these cucumber smoked salmon bites are perfect for spring and summer appetizers or a post-workout keto snack. Boursin cheese is the secret weapon here for extra rich flavor!

My favorite post-workout snack that I came up with quite by accident. Vasiliy and I came home starving from a Krav Maga class. I’d planned to make us little smoked salmon pinwheels with cream cheese. But cream cheese is one of those things I buy once every six months and then forget about it until it goes bad. Which is exactly what happened. 

Looking for more summertime seafood appetizers? Try these golden and sizzling Creamy Crab-Stuffed Mushrooms!

Jump to Recipe

I frantically tore through my fridge to try to find something else that might work. Some crumbly Boursin was the only vaguely creamy thing I had. That and a cucumber…

So after about 30 second of mild panic and 5 minutes of chopping, I had this yummy snack!

And let me tell you, the Boursin makes all the difference.

TL;DR

• Wash a cucumber.
• Peel it in strips so the skin is striped.
• Slice the cucumber into ½ inch thick rounds.
• Scoop 1-2 teaspoons of Boursin cheese on top of each round.
• Fold half a slice of smoked salmon on top of the Boursin.
• Serve!

How to make Cucumber Smoked Salmon Bites

One of the simplest appetizers or post-work out snacks you will ever make. You’ll only need three ingredients: a cucumber, cold smoked salmon slices, and Boursin cheese.

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Boursin Cheese:

Boursin is a soft and creamy cow’s milk cheese with a consistency similar to cream cheese. Created in Normandy, France in the 1950s, you’ll find it in a variety of flavors at your local grocery store. 

I personally chose Garlic and Fine Herb for this recipe, but you can try any your heart desires! The Basil and Chive flavor would be particularly nice for a summer party. (Fun Fact, the “Garlic and Fine Herb” flavor was the first one created back in 1957 and was the first flavored cheese to be sold in France!)

Cold Smoked Salmon vs. Hot Smoked Salmon

It’s important to know which you’re buying!

Cold-Smoked Salmon is what you’ll normally find when you order a smoked salmon cream cheese sandwich at a bagel shop. It’s what you’ll find listed as “Bagels and Lox” on restaurant menus. These are slices of salt rubbed and brined salmon and only smoked at around 80°F. Temperatures that low won’t cook the fish. This means cold-smoked salmon has a silky or oily texture and a milder, saltier flavor.

Hot-Smoked Salmon are the filets of smoked fish that you find in salads or dips. These are filets that have been wet-brined in salt water and then smoked at around 120°F until they are dry and flakey. Hot-Smoked Salmon will be much stronger and smokier in flavor with a flaky dry texture. (Almost like a baked salmon filet but without the moisture.) You can reheat hot-smoked salmon.

For this recipe, the best choice is the milder version of cold-smoked salmon, though hot-smoked will do in a pinch!

What to serve with Cucumber Smoked Salmon Bites

These little bites are light and summery, so choose similarly bright and refreshing foods. But remember that smoked salmon is a stronger flavor so opt for something a little more mild. Try this Rustic Leek and Mushroom Galette or even an Apple & Walnut Chicken Salad.

What wine pairs with Cucumber Smoked Salmon Bites

Serving these as an appetizer or party snack? You’ll want to consider serving a wine that won’t clash with something as pungent as smoked salmon. Try a nice, light Sancerre or Chablis. Or you could even go for a refreshingly bubbly prosecco!