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Smoked Salmon-Cucumber Canapes



1 (8-ounce) package cream cheese, softened

1 (4-ounce) package smoked salmon

3 tablespoons pickled sushi ginger, drained

1 teaspoon fresh lemon zest

¼ teaspoon ground black pepper

2 whole English cucumbers

12 pickled sushi ginger flowers

Special Equipment and INGREDIENTS

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steps to make

Gather the ingredients. 


In the work bowl of a food processor, combine cream cheese, salmon, pickled ginger, lemon zest, and pepper, pulsing until combined and smooth. Transfer mixture to an airtight container and refrigerate until very cold. 6 to 8 hours.


Using a vegetable peeler, scrape cucumber vertically, creating alternating stripes.


Trim and discard ends of cucumber. Cut the cucumbers into 1-inch sections, making sure cuts are straight so sections sit level. Turn each section onto a cut side and place it on the work surface.


Using a melon baller, scoop a shallow cavity in cucumber sections, discarding the center pulp.


Transfer cold salmon mixture to a piping bag fitted with a large open star tip. Pipe the mixture into the cavity of each cucumber section.


Make ginger flowers by beginning on a short end, roll each slice into a flower shape. Top each canape with a pickled ginger flower. Serve immediately.

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