This easy smoked salmon and cucumber appetizer recipe is not only smoky, salty and fresh, but low in calories as well. They're always one of the first things to disappear from the appetizer table!
Smoked salmon is to Vancouver as chowder is to Boston. Growing up in Vancouver, I ate my fair share of the smoky, salt fish. In fact, we kicked off Christmas dinner this year at my parents' house with a small green salad topped with smoked salmon, tomatoes and my grandmother's special dressing. And typically it’s just not the same unless there’s a generous pile of capers nearby.
As much as I enjoy smoked salmon and capers on crackers, with a smear of cream cheese, I wanted something a little healthier for New Year’s Eve. When you’re diving into cheese fondue and a kamikaze shot (or three!), as is the tradition in our house on December 31st, you need to fit a dose of “healthy” in somewhere.
The caper yogurt may sound fancy, but it’s as easy as chopping some capers and fresh dill, and stirring them into some plain nonfat Greek yogurt.
If you like to watch the calorie count as I do, you’ll be happy to know that two of these appetizers total only 20 calories. Yes, you read that right. 2-0 calories.
The components can be prepared ahead of time, then assembled just before the New Year’s Eve revelers arrive. For another cucumber appetizer option, try my Cucumber Shrimp Appetizers.
How to make smoked salmon and cucumber appetizers
In a small bowl, stir together the Greek yogurt, capers and chopped dill.
Place 1 teaspoon of yogurt sauce onto each cucumber slice.
Top each with a piece of smoked salmon and a small sprig of dill. Serve.
Other light appetizer recipes
Smoked Salmon and Cucumber Appetizer
- ½ cup non-fat plain Greek yogurt
- 1 tablespoon capers chopped
- 1 tablespoon chopped dill
- 24 ¼-inch thick English cucumber slices
- 4 ounces smoked salmon cut into 24 pieces
- Dill for garnish
- In a small bowl, stir together the Greek yogurt, capers and chopped dill.
- Place 1 teaspoon of yogurt sauce onto each cucumber slice. Top each with a piece of smoked salmon and a small sprig of dill. Serve.
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