These Smoked Salmon & Dill Cucumber Cups are my go-to when I need something a little fancy but totally fuss-free. They look like they walked right out of a catering tray, but they’re surprisingly easy to whip up—even when the kids are running circles around you or guests are five minutes away. Plus, they’re fresh, flavorful, and a total crowd-pleaser!
Why You’ll Love This Recipe
A couple summers ago, I made these cucumber cups for a backyard brunch, and not a single one made it back to the kitchen. They disappeared faster than mimosas! Since then, they’ve been on repeat—perfect for holidays, girls’ night, or when you just want to treat yourself to something fresh and elegant.
- No cooking required—just chill, slice, and assemble.
- Healthy and light, but full of flavor.
- Elegant presentation with minimal effort.
- Make-ahead friendly for easy entertaining.
- Low-carb, gluten-free, and totally customizable.
Ingredients Breakdown
Essentials
- 2 large English cucumbers
- 6 oz smoked salmon, thinly sliced
- 4 oz cream cheese, softened
- 2 tbsp sour cream or Greek yogurt
- 1 tbsp fresh dill, chopped (plus more for garnish)
- 1 tsp lemon juice
- Salt and black pepper, to taste
Pro Tips
- Use cold cucumbers for extra crunch and freshness.
- Try a piping bag with a star tip for a restaurant-worthy look.
- Swap cream cheese for whipped goat cheese if you’re feeling fancy.
- Fresh dill adds the most flavor, but dried will work in a pinch—just use half the amount.
- Garnish with lemon zest or capers for an extra burst of flavor.
Step-by-Step Instructions
- Cut the cucumbers into 1 to 1.5 inch rounds. Use a melon baller or small spoon to gently scoop out the centers, creating little cups (don’t scoop all the way through).
- In a mixing bowl, combine the cream cheese, sour cream (or Greek yogurt), lemon juice, dill, salt, and pepper. Mix until smooth and creamy.
- Transfer the mixture into a piping bag or use a small spoon to fill each cucumber cup with the dill cream cheese mixture.
- Top each filled cucumber with a small, folded piece of smoked salmon.
- Garnish with extra dill and a small crack of pepper or lemon zest, if desired.
- Serve chilled and enjoy immediately, or refrigerate until ready to serve (best within 4 hours).
Chef’s Tips and Tricks
- Don’t over-scoop your cucumbers—leave about ¼ inch at the bottom so the filling doesn’t fall out.
- Let the cream cheese come to room temperature before mixing for a smoother filling.
- Prep all your components ahead and assemble right before serving so your cups stay crisp.
- Use skin-on cucumbers for a prettier look and a bit more structure.
Recipe Variations and Serving Suggestions
- Swap smoked salmon for smoked trout or crab meat for a fun twist.
- Stir a little horseradish or Dijon mustard into the filling for extra zing.
- Serve on a platter with lemon wedges and cocktail picks for a party-ready look.
- Make it a brunch board with bagel chips, capers, cherry tomatoes, and cucumber cups.
- Add a tiny dollop of black or red caviar on top for a luxe upgrade.
FAQs
Can I make these ahead of time?
Yes! You can scoop the cucumber cups and make the filling up to a day ahead—just store them separately in the fridge and assemble right before serving for best crunch.
Can I use regular cucumbers?
You can, but I recommend English cucumbers because they’re seedless, have thinner skin, and are a little sweeter. If you use regular cucumbers, peel them first and scoop out the seeds completely.
What’s a good dairy-free alternative to cream cheese?
You can try whipped vegan cream cheese or a thick cashew-based spread—just be sure it’s smooth and flavorful. Add an extra squeeze of lemon to brighten it up!
Recipe Card
Prep Time: 20 minutes
Cook Time: 0 minutes
Total Time: 20 minutes
Ingredients:
- 2 large English cucumbers
- 6 oz smoked salmon, sliced
- 4 oz cream cheese, softened
- 2 tbsp sour cream or Greek yogurt
- 1 tbsp fresh dill, chopped
- 1 tsp lemon juice
- Salt and pepper, to taste
Instructions:
- Slice cucumbers into 1-1.5 inch rounds and scoop out centers.
- Mix cream cheese, sour cream, dill, lemon juice, salt, and pepper.
- Fill cucumber cups with mixture using a spoon or piping bag.
- Top with smoked salmon and garnish with extra dill or lemon zest.
- Chill until ready to serve.
Nutrition: ~60 calories per cucumber cup
If you try these Smoked Salmon & Dill Cucumber Cups, I’d love to hear what you think! Leave a comment below or tag me on Instagram @thekitchensaid so I can see your delicious creations. Sharing is caring—so pass the recipe along to your fellow foodies!
