Wild Smoked Salmon and Cucumber Bites

October 3, 2017

Lucero Meyer & Eureka Lemon Oil drizzled over this

appetizer creates perfection for both casual and

formal entertaining.



Yield: 20-24 pieces



    • 1 English cucumber
    • 6-8 oz. cold smoked wild Alaskan salmon or lox
    • ½ cup Greek yogurt or sour cream
    • 1 ¼ tsp.  prepared horseradish
    • A pinch of salt
    • 2 Tbsp. finely diced red onion
    • Meyer & Eureka Lemon Agrumato for drizzling
    • 3-4 sprigs fresh dill, torn into small pieces





1-  Combine Greek yogurt, horseradish, and salt in small bowl.

Set aside. Peel and slice  cucumber in ½ thick rounds.


2-  Using a melon baller or small spoon scoop a shallow cavity in

the top of each slice.


3-  To assemble: lay cucumber slices on a work surface scooped

side up.


4-  Top each slice with a teaspoon-size dollop of the yogurt and

small piece of smoked salmon.  Sprinkle with red onion.


5-  Transfer to a serving platter.  Just before serving, lightly

drizzle  cucumbers with Lucero Lemon Olive Oil

and garnish with pieces of fresh dill.



For Lucero by P. Wittmann




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