Recipe: Smoked Salmon Cucumber Bites

When I’m with friends or family and food someone cooked is involved, they often joke and say, “Hey if you like that be sure to give me a good review!” Everybody has a good laugh except me. I’m sitting there thinking to myself, “Are they really being serious? What if I don’t like this and then write a real review? Could this potentially end our friendship?”

It happened again when my friend Amity introduced me to Smoked Salmon Cucumber Bites. In all the foods I’ve ever tried at potlucks and what not, it ranked up there as one of my favorite sides I’ve ever had. Don’t get me wrong, I love the staples like jalapeño poppers, smoked sausages and summer sausages but this one took the cake for being a little different from the norm.

It was so simple: cucumber, 1/4 cup of sour cream, a zest of lemon, a couple tablespoons of dill, and Trader Joe’s Everything But the Bagel seasoning. That’s it. So simple yet so damn delicious. I caught myself grabbing over a dozen of them while looking around to make sure nobody saw me pigging out. They looked so simple, I cannot wait to make them for myself sometime.

Here’s a similar recipe from the Pioneer Woman I saw online:


  • 2 teaspoons toasted sesame seeds
  • 2 teaspoons poppy seeds
  • 1 teaspoon dried onion flakes
  • 1 teaspoon garlic flakes
  • 1/2 teaspoon coarsely ground black pepper
  • 1 1/2 teaspoons flaked sea salt
  • 1/4 cup sour cream
  • 1 tablespoon minced fresh dill, plus whole sprigs, for garnish
  • 1 lemon, zested
  • 1 large English cucumber
  • One 4-ounce package sliced smoked salmon


  • In a small bowl, mix together the sesame seeds, poppy seeds, onion flakes, garlic flakes, black pepper and 1/2 teaspoon sea salt; set aside.
  • In a separate bowl, mix together the sour cream, minced dill, lemon zest and remaining 1 teaspoon sea salt; set aside.
  • With a peeler, stripe the cucumber, running the peeler from one tip to the other, leaving a small strip of skin in between each peel. Using a mandoline or knife, slice the cucumber on the bias into 1/4-inch slices. Slice the salmon into 2-inch strips.
  • Lay out the cucumber slices on a platter. Place about 1/2 teaspoon of the sour cream mixture on each cucumber. Ripple or fold the strips of smoked salmon and place on top of the sour cream mixture. Garnish with dill sprigs and sprinkle with the seasoning mix before serving.

Happy Dining,

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