We actually just call them “Salmon bites” at our house but I thought that sounded a little casual.
It’s pretty easy to put together and tastes amazing. We don’t, but you can surely substitute low fat cream cheese to make it healthier. As it is, I say “it has fish. So good for you!” and call it a day.
Start with an 8 ounce block of cream cheese, at room temperature or microwaved for a bit (or you will have difficulty mixing everything in. Ask me how I know…)
Mix in 3 tablespoons of dry ranch powder. You can purchase it, but I make my own
1 C Buttermilk powder
6 tablespoons dried parsley
2 Tablespoons dried dill
1 teaspoon lemon juice powder
3teaspoon black pepper
3 tablespoon garlic powder
3 tablespoon onion powder
3 tablespoons dried chives
1/2 teaspoon cayenne pepper
Mix well. Add 3 tablespoons of sour cream, the juice of one half a lemon, and 1 tablespoon dried chives. Mix well again. Add 4 tablespoons capers (or more. We love them!)
After mixing, add to a gallon bag or a piping bag. If you use a tip make sure it is a tip with a large opening or the capers will block the tip!
Chill in the refrigerator for an hour or more, to let the flavors develop.
Peel and slice a cucumber on a bias (not necessary but mine was very thin and I wanted large pieces). I used an English cucumber but have made this with normal ones as well. I leave part of the skin on for visual interest, and because I like it.
Cut a corner off the side of the gallon bag and pipe some of the cream cheese mix to each of the cucumbers. Using a piping tip of course would give you prettier blobs.
Slice your salmon. I’m not usually too precise about this as you can see.
Top the cucumber with a slice of cold-smoked salmon. It would probably be good with leftover cooked salmon as well.
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