Do you love smoked salmon with cream cheese on a bagel as much as I do? Or better yet, how about the smoked salmon platter served in certain restaurants, where they serve the salmon on toast points with cucumber, chopped onion and capers? It’s a treat that I rarely have these days, as I try to limit gluten and dairy as much as possible, which is why I was thrilled to develop this appetizer. It has the incredible flavors of those dishes without the bread and the thick layer of cream cheese.
These Smoked Salmon Bites are perfect as an appetizer. They’re a convenient little finger food – no assembly or utensils required by guests – yet have BIG flavor. There’s no cooking necessary…you merely assemble the ingredients. And they happen to look beautiful all lined up on the platter (I’m very visual, so I love an interesting presentation…especially when it comes to party food!).
I used goat cheese instead of cream cheese. For one thing, goat’s milk is much more easily digested than cow’s milk and isn’t nearly as heavy or clogging for the system. In addition, goat cheese adds a slight tang that’s lovely when paired with the flavors of the mild cucumber, salty capers and bright, fresh dill.
Here’s the recipe. I hope that you enjoy them as much as I do.
Smoked Salmon Bites
½ pound wild, smoked salmon (sliced)
1 4-ounce log of goat cheese
1 cucumber, peeled and cut into 1” julienned slices
⅓ c. chopped fresh dill
⅓ c. capers
Freshly cracked black pepper, to taste
Spread the slices of smoked salmon on the counter or cutting board. Cut each slice in half (vertically).
Spoon a dollop of goat cheese into the center and lay a cucumber slice on top of it. Add a couple of capers and a sprinkling of fresh dill. Gently roll each salmon slice so that it envelops the filling. Repeat with remaining salmon slices and line them up on a plate or serving platter.
Once the entire platter has been assembled, scatter the remaining dill and capers over top and finish with a sprinkling of cracked black pepper.