Cucumber, Goat Cheese & Smoked Salmon Bites Recipe

Prepare cucumber slices

Wash the cucumber and trim both ends. Using a sharp knife, slice the cucumber crosswise into 1/4-inch (about 6 mm) thick rounds. Aim for uniform thickness so the bites sit flat. Pat slices dry with a paper towel to remove excess moisture.

If seeds are large and watery, use a small spoon to scoop out the center of each slice slightly (creating a shallow well) so the spread won’t slide off.

Make goat cheese spread

In a medium bowl, combine the soft goat cheese and Greek yogurt. Add lemon juice, lemon zest, chopped dill, salt, and black pepper. Use a fork or small whisk to blend until smooth and spreadable. Taste and adjust seasoning — add more lemon or salt as desired.

Transfer the spread to a piping bag fitted with a plain round tip or a zip-top bag with the corner snipped. Alternatively, you can use a small spoon for assembly.

Prepare toppings

Thinly slice the red onion and separate the smoked salmon into small pieces or fold slices for easier placement on cucumber rounds. Drain capers and pat dry. Snip chives finely.

Assemble: Pipe or dollop about 1 teaspoon of the goat cheese spread onto each cucumber round (more for larger slices). Smooth slightly to form a small mound or leave decorative peaks if piped.

Place a folded piece of smoked salmon (about 1/2 tablespoon) on top of the spread on each cucumber slice. Add a few rings of sliced red onion, 2–3 capers per bite (or scatter capers across several bites), and a light sprinkle of snipped chives. Finish each bite with a tiny sprig of dill and a crack of freshly ground black pepper.

Arrange bites on a serving platter. If desired, lightly drizzle with a few drops of extra-virgin olive oil and serve with lemon wedges for guests to squeeze a touch of lemon over the bites.

Serve immediately for best texture. If you must hold them, cover loosely and refrigerate for up to 1 hour; drain any accumulated liquid from the platter before serving.