Just in time for summer eating, these Stuffed Cucumber Appetizer Boats are perfect.
Filled with cream cheese and smoked salmon, just like a cucumber sandwich without the bread. If you love cucumber salad, this super easy and delicious recipe is a must-try.
Is the weather finally getting warm where you are? Perhaps you are one of the lucky people that have it year-round. I sure wish that was the case here, but unfortunately, it is not.
Now that summer is peaking around the corner, it’s time to think about backyard barbecues and summer entertaining. Lots of easy salads and appetizers will be my main focus for the next few months.
RECIPE and INSTRUCTIONS for these cucumber boats are at the bottom of this post.
Summer sun, cool drinks, and grilling, my favourite time of year. Salads and easy-to-eat appetizers top my list for summer eating.
Perfect tasty pairings for all those delicious grilled meats and fish. Burgers, steaks, rotisserie chicken, and don’t forget delicious pork and seafood. All they need are simple sides to make a wonderful meal. Just like these stuffed mini cucumbers.
Cucumbers and cream cheese are such a great pairing. Add some smoked salmon, and you just elevated basic to gourmet. Smoked salmon salad with cucumber noodles is a favourite around here.
Filling For Cucumber Boats
You can buy ready-made cream cheese in the store, but do you know how easy it is to make? All you need is:
- plain cream cheese (whipped or regular)
- smoked salmon (fresh or frozen)
- garnish (I like dill)
- seasoning (just a bit of pepper is great)
That is it, easy right? A few ingredients and you have yourself a cream cheese filling better than anything store-bought.
I used frozen salmon for this recipe. Defrost it in the frigde, and mix into the cream cheese. I find using my immersion blender works best. You can also use a han-held mixer, food processor or just a fork.
Not into smoked salmon, no problem. You can always use any canned fish:
- crab meat
Stuffing The Cucumbers
I love mini cucumbers. The perfect vessel for these tasty appetizers. If however, if you cannot find them, English cucumbers will work.
You can either hollow them out, stuff them, and cut them into cucumber bites, OR you can pile the filling on top of slices.
I like to use a (affiliate)melon baller to scoop out the flesh of the cucumber to create the crevice for the filling. Alternatively, you can just a small spoon.
- Wash the cucumber and pat dry.
- Cut in half lengthwise.
- Scoop out the flesh to create a nice groove.
- Stuff with the prepared filling, and garnish.
Add some crackers, cheese, pickled eggs, or whatever your little heart desires, and you have a fantastic party platter of food with little effort. Perfect for your summer entertaining needs.
Not only are they delicious, did you know that cucumbers are super healthy?
- low in calories
- contain antioxidants
- digestive aid
- help with blood pressure
- keep you hydrated
- contain fibre
Choose crisp, firm cucumbers. Store in the refrigerator, they will stay fresh for up to a week.
Looking for a few more summer recipes? Give these a try:
- Zucchini Gazpacho is a wonderful cold summer soup.
- Shrimp Cups are made with endive and sweet and spicy topping.
- Smoked Salmon Skewers are always a hit. Cook the potatoes on the grill.
- Cold Smoked Cheese contains warm brie that no one can resist.
- Grilled Balsamic Strawberries are perfect for weekend brunch, or an easy bbq dessert idea.
- Stuffed Mini Peppers make the perfect start to any backyard party.
- Grilled Shishito Peppers are always fun. See who gets the hot ones.
- Snap Pea Salad is crisp, refreshing and so easy to make. A great side dish for any meal.
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Cucumber Boat Appetizer
- 5 ounces smoked salmon (thawed)
- 8 mini cucumbers
- 8 ounces cream cheese (unflavoured)
- 2 tablespoons fresh dill (and more for garnish)
- ¼ teaspoons garlic flavoured black pepper
- Roughly cut the thawed smoked salmon into pieces.
- Place in bowl and add the cream cheese.
- Using an immersion blender, blend until you reach your desired consistency.
- Add the fresh chopped dill and garlic pepper.
- Stir to combine. Set aside in the fridge till ready to use.
- Wash cucumbers and pat dry.
- Cut in ½ lengthwise.
- Using a melon baller, scoop out a bit of flesh the length of the cucumber. This should resemble a groove…sort of like a canoe.
- Stuff each cucumber ½ with about 1 tablespoon of the cream cheese mixture.
- Garnish with fresh dill.