This easy smoked salmon dip makes a simple but elegant appetizer! Serve it as a spread on toast or inside refreshing cucumber cups (with a photo tutorial on DIY cucumber cups!)
Smoked salmon will always have a place in my heart.
Maybe it’s the nostalgia: my west coast, seafood-lovin’ roots calling out to me way out here in the middle of the midwest. Maybe it’s the same type of nostalgic love that will keep every N’SYNC album on my iPod until the end of time, or the kind of love that drives me to watch The Swan Princess in my pjs instead of doing anything real with my life. Or Anastasia. Or Beauty and the Beast. Or The Little Mermaid. Or all of them back to back. Whatever.
Bottom line: I could put smoked salmon in pretty much everything I make for the rest of forever. And be TOTALLY HAPPY. For the REST of FOREVER.
This is a slightly adapted version of one of my mom’s classic appetizer recipes. It’s super simple and OH-so-delicious, with the perfect amount of crunch and chunkiness. I’m going to show you how to stuff it in little cucumber cups for party appetizers, although I often just throw it together and slather it on some toast for lunch. Both methods are pretty darn delicious.
To make the cucumber cups is pretty simple. Peel your cucumber…
And then slice it up in 1-2 inch slices.
Use a spoon or a melon baller to scoop out the innards of each slice, being careful not to pierce through the bottom.
Spoon a bit of dip into each cucumber cup and top them with a bit of parsley. Then take any extra dip and make yourself some smoked salmon toast. You deserve it.
This is a great make-ahead dip – you can store it on its own in the fridge for a few days before you even cut the cucumber cups. If the cups are too cucumber-y for you, it works well atop plain ol’ slices of cucumber as well. Not a cucumber fan at all? Serve the dip with toast points, bagel chips, pita chips, or crostini.
- ¼ lb. smoked salmon
- ⅓ cup finely chopped red onion
- ⅓ cup finely chopped celery
- 1 Tbsp. chopped parsley, plus extra for garnishing
- 2 tsp. lemon juice
- 3 Tbsp. mayonnaise
- 3 Tbsp. sour cream
- Hot sauce (I use between ⅛ tsp and ¼ tsp) to taste
- Salt and Pepper to taste
- 2-3 cucumbers, depending on length
- Gently separate smoked salmon into small chunks with your hands. Place in medium-sized bowl.
- Add remaining ingredients to salmon and stir gently until just combined.
- Spoon mixture into cucumber cups and top with a fresh sprig of parsley. Serve cold.
- Peel cucumber and slice into 1-2 inch pieces.
- Use a melon baller or a spoon to scrape the seeds out of each slice, taking care not to pierce through the bottom of the cup. The sides of the cucumber cup can be relatively thin to allow a larger amount of smoked salmon dip.
- Place cups in the fridge until ready for use or immediately fill with salmon dip. Top with a fresh sprig of parsley. Serve cold.