Smoked Salmon-Cucumber Rounds


  • 1 English (hothouse) cucumber, peeled in a white-green stripe pattern and cut into medium-thick rounds (not too thin or it won’t hold up when topped)
  • 1 package wild Alaskan smoked sockeye salmon (thin sliced nova lox style)
  • 1 small (8 oz) tub Philadelphia cream cheese spread
  • ½ small container chives, chopped very finely


  • Spoon up a fingertip’s worth of the spread and scrape it on top of each cucumber round with a second spoon.
  • Cut the slices of lox from top to bottom, making pieces about the size of the cucumber rounds. Roll these up and place each on top of the spread.
  • Sprinkle the chopped chives randomly and abundantly.
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