Smoked Salmon Cream Cheese Bites

After our friends hosted Caroline’s baby shower, I got so many questions about this recipe. It really couldn’t be simpler. Perfect for a brunch, happy hour, or just a snack, these smoked salmon cream cheese bites are simple bites that look really fancy.

Smoked Salmon Cream Cheese Bites

2 medium cucumbers, sliced into quarter-inch thick rounds (I like to use a vegetable peeler to sliced every other quarter-inch of skin off for presentation, but that’s just a visual thing)

1 block of cream cheese, at room temperature

1 container of Alouette Soft Spreadable Cheese, Cucumber Dill flavor (found in the nice cheese section of your grocery store)

2 tablespoons heavy cream (or milk)

4 fronds of fresh dill, separated

1/4 red onion, finely diced

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

1 package smoked salmon, finely chopped

1. In the bowl of an electric mixer, cream together cream cheese and Alouette until well mixed and light, about 2-3 minutes. Add in the cream or milk (should be the consistency of a thick cake frosting).

2. Add in 2 fronds of dill (hairy parts only, ditch the stem), red onion, salt, and pepper. Mix by hand with a spatula to combine.

3. Gently add in the salmon. Mix gently to combine.

4. Place entire mixture in a gallon size ziplock bag. Snip off the end with a pair of scissors (about 1/2 inch thick hole in the bag) and pipe onto the cucumbers. Garnish with fresh dill fronds. Serve immediately.

Note: If you’re making these for a party like I did, feel free to slice the cucumbers a day or two in advance and store them in the fridge in a casserole dish, with each layer separated by a paper towel. You can also make the cream cheese mixture in advance, and store in the fridge in the ziplock until you’re ready to use. When you’re ready to pipe, simply snip off the end of the bag, pipe onto the cucumbers, and garnish with the dill.