Elegant and easy, this Smoked Salmon Appetizer is a foolproof way to impress your dinner guests and won’t fill them up before the main meal.
My go-to order at our neighborhood deli is always bagel, lox, and cream cheese, what I like to call the big BLC. I never waver, even when I’m tempted by other Jewish delights like matzo ball soup or pastrami with mustard on rye. I just cannot resist the scrumptious and rich, salty salmon nestled into a thick swathe of tangy cream cheese on a crunchy toasted bagel.
Oh, sorry: I drifted away there for a minute, wondering if I have time today to run out and get a BLC. I don’t, but I definitely have the little amount of time it takes to make these smoked salmon appetizers. While this simple yet elegant treat is the perfect appetizer, sometimes I make them for myself as a lighter version of the BLC I crave! And yet, smoked salmon appetizers are much more than that. In this dish, the flavors and textures of the casual sandwich are repurposed to create a sophisticated and gorgeously presented appetizer that will completely wow your guests.
Smoked salmon appetizers are also so easy to prepare. Flavor your cream cheese with garlic, onion, lemon juice and zest, and fresh dill; spread it on top of a crunchy slice of English cucumber; top it with the silky pieces of smoked salmon; and garnish with a sprig of dill. The combination of the rich fish; the savory, herby, and lemony (thanks to all that zest) cream cheese; and the bright freshness of the English cucumber with its lovely, thin skin is just beyond delicious. It’s also light enough to leave plenty of room for whatever you’re making for dinner.
Trust me on this. I serve smoked salmon appetizers all the time, and my guests still tuck into the main entrée and all the sides.
What’s The Difference Between Lox And Smoked Salmon
Because they are so similar, the lox of beloved BLC fame and the smoked salmon in our recipe might seem like the same thing, but they’re actually not (though you can, of course, use lox in this recipe). Both begin with salmon being salt-cured but with lox, the process ends there. Smoked salmon goes on to be either cold- or hot-smoked. Lox is generally cured longer than smoked salmon, so it has a saltier flavor. It also has a fattier, silkier texture because it comes from the belly. And while smoked salmon can also come from the belly, it is often made from other parts of the fish, such as the loin, and depending on the smoking process, the texture can be anywhere from smooth to flaky.
How Do I Store Leftovers?
You can prepare the cream cheese mixture up to 2 days before you’re ready to assemble the appetizers. Store it in an airtight container in the refrigerator. Once assembled, smoked salmon appetizers will last in the fridge (covered tightly with plastic) for up to 2 days. We do not recommend freezing this appetizer.
Serving Suggestions
Although these treats are designed to be a starter, you can always serve them as part of a light lunch or dinner. Smoked salmon appetizers, Pesto Pasta Salad, and slices of crusty Sourdough Bread with some Bread Dipping Oil make a lovely meal. Smoked salmon appetizers are also a great side to a big bowl of delicious Matzo Ball Soup.
When I’m throwing a fancy party, I love to do an elegant buffet of beautiful finger foods with smoked salmon appetizers, Hard-Boiled Egg halves topped with Sweet And Smoky Homemade Bacon Jam and Perfect Pickled Egg halves topped with a bit of Chimichurri, a crock of Homemade Boursin Cheese beside chunks of Olive Bread, a big platter of Sautéed Shrimp (on toothpicks), some Antipasto Skewers, Spinach-Artichoke Bruschetta, and Blue Cheese And Asparagus Rolls. Lots of these items can be made in advance, but it’s worth all the time and effort a menu like this requires because guests love having so many delectable choices: they love to graze!
Smoked Salmon Appetizer
Ingredients
- 8 ounces cream cheese softened
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 2 tablespoons lemon juice
- 4 teaspoons lemon zest
- 1/2 cup fresh dill chopped, plus more for garnish
- 1/4 teaspoon salt
- 2 English cucumbers sliced into 1/2-inch rounds
- 8 ounces smoked salmon sliced into strips
Instructions
- In a bowl, combine the cream cheese, garlic powder, onion powder, lemon juice, lemon zest, chopped dill, and salt, mixing until smooth.
- Spread a thick layer of the cream cheese mixture on each cucumber slice and add a piece of rolled smoked salmon on top.
- Garnish with extra dill if desired and serve immediately.
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