Smoked Salmon & Cucumber Stacks
A satisfyingly impressive appetizer that you can throw together in 5 minutes? Yes, please, I’ll take it!
These adorable little Smoked Salmon and Cucumber stacks are the perfect thing to whip up because they’re the antithesis of complicated. They are refreshingly light with the most delightful combination of flavors, and they’re perfectly bite-size. They’re also high in protein, low-carb, and rather healthy, which is additionally pretty awesome. They make a really tasty snack; not only for special occasions.
Oh yeah, I can’t remember if I’ve mentioned this… They only take 5 minutes! Of course, if you make more than 10, they’ll take a little bit longer, but barely. So, for a last minute appetizer to bring for a party they’re absolutely the epitome of well-timed. They can just as easily be made ahead and stored in the fridge until needed.
Whip ’em up! Your party will thank you 🙂
Smoked Salmon & Cucumber Stacks
Makes 10
- 3 oz. Smoked Salmon
- 1 Small Bunch Fresh Dill
- 4 oz. Cream Cheese
- 1/2 Cucumber
To assemble:
Slice cucumber into 10 slices and lay out on a serving dish. Place a small fern of fresh dill on each cucumber.
Cut cream cheese evenly into 10 squares that are about 1/4 inch thick (this is easiest to do with a block of cream cheese. If using tubbed cream cheese, just spread a generous amount on with a knife).
Separate salmon into 10 even pieces and top each stack with the salmon. Serve immediately, or store, covered, in the refrigerator. Best served within 2 days of preparation.
- 3 oz. Smoked Salmon
- 1 Small Bunch Fresh Dill
- 4 oz. Cream Cheese
- ½ Cucumber
- Slice cucumber into 10 slices and lay out on a serving dish. Place a small fern of fresh dill on each cucumber.
- Cut cream cheese evenly into 10 squares that are about ¼ inch thick (this is easiest to do with a block of cream cheese. If using tubbed cream cheese, just spread a generous amount on with a knife).
- Separate salmon into 10 even pieces and top each stack with the salmon. Serve immediately, or store, covered, in the refrigerator. Best served within 2 days of preparation.
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