Cucumber Cream Cheese Boats
Fresh and crisp cucumber halves filled with a creamy lemon dill cheese mixture and topped with delicate smoked salmon, these bite sized appetizers are light, refreshing, and perfect for entertaining.
Ingredients
Scale
- 2 large English cucumbers, about 12 inches each, halved lengthwise
- 8 ounces cream cheese, softened
- 4 ounces smoked salmon, finely chopped
- 2 tablespoons fresh dill, finely chopped
- 1 tablespoon freshly squeezed lemon juice
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
Instructions
- Allow the cream cheese to soften at room temperature until smooth and easy to mix.
- In a mixing bowl, combine the cream cheese, lemon juice, garlic powder, salt, black pepper, and 1 tablespoon of the chopped fresh dill. Stir until smooth and creamy.
- Slice the cucumbers lengthwise and use a small spoon to gently scoop out the seeds to create a shallow cavity. Pat the cucumber halves dry with a paper towel.
- Spoon or pipe the cream cheese mixture evenly into each cucumber half and smooth the tops.
- Refrigerate the filled cucumbers for 10 minutes to allow the filling to firm slightly.
- Sprinkle the finely chopped smoked salmon evenly over the cream cheese filling.
- Top with the remaining 1 tablespoon fresh dill, slice each half into 2 or 3 smaller pieces, and serve immediately.
Notes
- Pat the cucumbers dry after scooping to prevent excess moisture.
- For a polished presentation, use a piping bag to fill the cucumbers.
- The filling can be prepared up to one day in advance and stored in the refrigerator.
- Best enjoyed within 24 hours for optimal crispness.
Find it online: https://tastyze.com/cucumber-cream-cheese-boats/