Salmon-Cucumber Rounds

Canned salmon blended with yogurt cheese, lemon zest, and tarragon, piped onto thick cucumber rounds and topped with an olive slice. These bite-sized appetizers look polished but take almost no effort.

Yogurt cheese gives the filling body without the heaviness of cream cheese. It’s tangy and light, which lets the salmon flavor come through clearly. The lemon zest and juice brighten everything, while tarragon adds a faint anise note that pairs naturally with fish.

The best part: the salmon mixture can be made up to 3 days ahead and stored in the fridge. Pipe or spoon it onto the cucumber slices right before serving so the cucumbers stay crisp and don’t get waterlogged.

Chef Tips

• Use red canned salmon for the best color and richest flavor. Pink salmon works but the result is milder.
• Slice cucumbers about ¼ inch thick. Too thin and they buckle under the filling; too thick and the bite ratio is off.
• If you don’t have a pastry bag, use a zip-lock bag with one corner snipped off. Or just spoon small mounds onto each round.
• Pat the cucumber slices dry with a paper towel before topping. Surface moisture makes the filling slide off.

Variations

• Swap tarragon for fresh dill for a more classic salmon-and-dill combination.
• Replace yogurt cheese with softened cream cheese or goat cheese.
• Add a pinch of smoked paprika to the salmon mixture for a subtle smoky undertone.