No, thanks

Stay in the know

Sign up for our newsletter and be the first to know about

New Recipes Emeril Events & Happenings Sales & Special Deals on Emeril Products Emeril’s Restaurants
Smoked Salmon Spread In Cucumber Cups

Smoked Salmon Spread In Cucumber Cups

These are light, delicious and easy to make. Try them at your next gathering.

  • Prep Time: 15 minutes
  • Total Time: 40 minutes
  • Yield: About 48


  • 6 ounces cream cheese, softened at room temperature
  • 2 teaspoons minced green-onion tops
  • 1 1/2 teaspoons minced shallot
  • 1 1/2 teaspoons minced capers
  • 1 teaspoon freshly squeezed lemon juice, plus 1/4 teaspoon finely grated lemon zest
  • Pinch salt
  • Pinch cayenne
  • 4 ounces smoked salmon, finely chopped
  • 6 to 8 very small cucumbers, such as Persian cucumbers (or fewer regular cucumbers)
  • 2 hard-cooked eggs, for garnish
  • Fresh dill, for garnish


  • Combine cream cheese, green onion, shallot, capers, lemon juice and zest, salt, and cayenne in a small bowl and stir until well blended. Gently fold in salmon and refrigerate while preparing cucumbers.

  • Peel cucumbers and cut crosswise into 1/2-inch slices. Using a small melon baller (such as a Parisian scoop) or the tip of a paring knife, hollow out most of the center area of cucumber slices, leaving a small well in which salmon spread will sit. The size of the cucumber will determine how many cups you get.

  • Peel eggs; cut in half and remove yolks. (Save whites for another purpose.) Working over a small bowl, press yolks through a medium fine-mesh sieve. (Alternately, you could grate yolks on a very fine grater.) Set yolk pieces aside until ready to serve.

  • Spoon salmon spread into cucumber cups and garnish with egg yolk and a tiny sprig of dill. Serve immediately.

Recipe Details