Smoked Salmon and Cream Cheese Timbales with Cucumbers

Smoked Salmon and Cream Cheese Timbales with Cucumbers on a wooden tray

5 from 1 review

These splendid appetizers have the ideal blending of smoked salmon, cream cheese and the crunch of cucumber. A nice start to any dinner party.


  • 8 oz. Cream Cheese
  • 1-2 tablespoons Cream
  • 1 teaspoon Lemon Zest
  • 1/2 tablespoon Lemon Juice
  • 2 teaspoons Horseradish
  • 1 tablespoon Fresh Dill, chopped
  • Pinch of Salt
  • Pinch of Black Pepper, freshly ground
  • 1 English Cucumber, sliced into 1-inch rounds
  • 4 oz Smoked Salmon
  • 2 tablespoons Capers
  • Small Sprigs of Fresh Dill, for garnish (optional)


  • In a small bowl beat all the ingredients together except the cucumber.
  • Lay out the cucumber rounds onto a serving plate. Using a pastry bag with a large round tip, pipe the cream cheese mixture onto the rounds.
  • Cut each slice of smoked salmon in half lengthwise and roll up. Layer the Salmon on top of the cream cheese mixture and place the small sprig of fresh dill in the center (optional).
  • Sprinkle the capers over each of the salmon timbales.
  • Chill for at least one hour, up to 24 hours.


Keywords: smoked salmon appetizers, make-ahead appetizers, smoked salmon recipes

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