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Smoked Salmon Bites
Ash Tyrrell

Smoked Salmon Bites Recipe

When I first tried smoked salmon bites at a holiday party, I was instantly hooked. There’s just something so luxurious yet simple about them. They’re small, but they pack a punch—creamy, salty, smoky, and often with a bit of a crunch depending on what base you serve them on.
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Prep Time 10 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • cream cheese – 250g / 8 oz softened at room temperature for easy spreading. Use a block-style cream cheese for best texture, not the whipped variety.
  • sour cream – 2 tablespoons helps loosen the cream cheese and adds a subtle tang that balances the richness of the salmon.
  • lemon juice – 1 tablespoon freshly squeezed is best. Adds brightness and cuts through the creamy base beautifully.
  • dill – 2 teaspoons finely chopped. Fresh dill gives the bites their signature flavor and aromatic freshness.
  • smoked salmon – 200g / 7 oz sliced thinly. Use cold-smoked salmon for that silky texture and rich flavor. Avoid thicker, hot-smoked fillets for this recipe.
  • crackers or toasted bread – around 20 pieces use something sturdy like water crackers, rye crisps, or baguette slices to hold the toppings without going soggy.
  • capers – 2 tablespoons drained and rinsed. Adds a salty, tangy pop that cuts through the creaminess.
  • dill sprigs – for garnish. Optional but adds a fresh pretty touch.
  • lemon zest – optional for added brightness and color.

Method
 

  1. Start by combining the cream cheese and sour cream in a bowl. If the cream cheese is at room temperature, this step will be super easy. Stir it with a spatula or back of a spoon until it becomes smooth and spreadable.
  2. Add in the lemon juice and finely chopped fresh dill. Mix everything until evenly combined. The goal is to create a silky, flavorful spread that will complement the salmon, not compete with it.
  3. If you're feeling fancy, you can also add a bit of lemon zest for brightness. This creamy base can be made a day ahead—just store it in an airtight container in the fridge and give it a quick stir before using.
  4. Next, take your slices of smoked salmon and cut them into strips roughly 1 inch wide. The idea is to create ribbons that you can gently roll or fold into small rosettes or swirls. Don’t worry if the shapes aren’t perfect—the rustic look adds charm!
  5. If you’re working with pre-sliced salmon, it’s often already the ideal thickness. Just avoid cutting it too thin, or it’ll be hard to handle.
  6. If your salmon comes from a whole fillet, remove any brown bits underneath for a cleaner look and flavor. You can do this while prepping the rest of the ingredients.
  7. Take your base—crackers, crostini, or rye crisps—and start layering. Spoon a dollop of the cream cheese mixture onto each piece. If you want to be extra neat, use a piping bag or a small zip-top bag with the corner snipped off. It looks pretty and helps portion things out evenly.
  8. Gently place a piece of smoked salmon on top of each base. You can roll it up, fold it into a ribbon, or simply layer it loosely.
  9. Add a couple of capers on each bite, and finish with a small sprig of dill or a pinch of lemon zest. These little finishing touches add both visual appeal and extra bursts of flavor.
  10. Once assembled, serve the smoked salmon bites immediately for the best texture—especially if you’re using crackers. If using more sturdy bases like toasted bread or cucumbers, you can prepare them 1 to 2 hours in advance and keep them chilled. Just cover loosely with plastic wrap and store in the fridge.
  11. If you're prepping ahead, I suggest keeping the base, cream cheese spread, and salmon separate and assembling everything just before serving. This keeps everything fresh and crisp, and you won’t have to worry about soggy bites.