Looking for a light and refreshing appetizer for your next gathering, look no further! Smoked Salmon Cucumber Rounds topped with brie, fresh dill, lemon and pink peppercorns are a show stopper full of flavour!
A classic pairing or combination is dill, cucumber and smoked salmon. Often you will find sandwiches or bagels offering this combination since it works so well together.
Smoked Salmon Appetizer
I’m one of those kids that grew up eating fresh river caught salmon. It was grilled, roasted, pan fried, smoked and eventually canned. I like to think it’s in my blood and I cook it as often as I can find it fresh and a good price.
A smoked salmon appetizer hits all the right notes. It’s easy to assemble, it can be kept at room temperature and it does not need to be reheated. You can prepare the appetizer in advance and it will travel well. Or bring the components like I do, arrive a little bit earlier and put it together wherever you are gathering.
Recipe Ingredients
Using fresh ingredients is key to a fabulous tasting dish.
Smoked Salmon: If you don’t smoke your salmon, like we do, find a good brand of smoked salmon and stick with it. If you want to try your hand at smoking, it’s easier than you think. I admittedly will buy smoked salmon when I do not have the time to commit to smoking salmon. Here is our recipe for Smoked Salmon.
Cucumber: Long English Cucumber washed and peel left on is the best choice. Cut into even rounds.
Fresh Dill: Fresh is best. Dill is one of my favourite herbs most likely due to the fact my mom used it when she made home made canned pickles every year. I’ve tried growing it however it has such a short life cycle, I can never use it all fast enough before it bolts.
Fresh Lemon: It’s easy to juice a lemon so whenever possible buy a fresh lemon and not the already juiced stuff in a jar.
Pink Peppercorns: Did you know pink peppercorns are actually dried berries and not pepper? They are similar to pepper but offer a sweet, fragrant, fruit quality versus a peppery one.
Sea Salt: I like sea salt or salt flakes sprinkled on appetizers.
PRO TIPS
- Plan on two pieces per person if you are having other food on the table.
- Replace pink peppercorns with tiny capers if you love them.
- Use a citrus zester to zest your lemon. No zester? Slice very thin pieces of peel from the lemon using a vegetable peeler or paring knife. Remove only a thin strip of peel, avoiding the white pith. Lay the peel flat on a cutting board and with a sharp knife cut along the long side very thing strips.
- Prepare your ingredients in advance (zested lemon, peppercorns, cut dill) and assemble just before serving.
- Cut cucumber fresh and dab excess moisture on paper towel.
Additional Appetizer Recipes to tinkle your fancy
- Blue Cheese Stuffed Mushrooms
- Toasted Sesame Cream Cheese Spread
- Simple Bruschetta
- Mini Cheese Balls
If you made this recipe tag Wanda Baker on Instagram and hashtag it #bakersbeans
Ingredients
- 1 long english cucumber cut into thin rounds
- 1 package smoked salmon get the lox
- 1 round of brie cut in half, then quartered and thinly sliced
- 1 bunch fresh dill break off small pieces
- 1 lemon zested
- 1 tbsp pink peppercorns
- sea salt flakes
Instructions
- Place your cucumber rounds on a paper towel to soak up some of the cucumber juice. Flip so you blot both sides of the cucumber. Put them right on your serving plate.
- Carefully take a piece of lox and place on top of one cucumber round. Cut it on a board to fit if to big. Do this for each cucumber round.
- Add a piece of Brie cheese on top, then dill, lemon zest and a sprinkle of pink peppercorns.
- Sprinkle very lightly with sea salt flakes and serve immediately.
It’s such an inviting pretty dish. I love salmon and then the addition of that chunk of cheese yum! I am really eager to try this. Thanks for the recipe!
Fortunately the cheese is so light it doesn’t take away from the taste of the lox! I hope you enjoy it!