Ingredients:

  • 2 large English cucumbers (approx. 600g / 21 oz total)
  • 8 ounces (225g) cream cheese, softened
  • 4 tablespoons (60ml) sour cream or Greek yogurt
  • 2 tablespoons (30ml) fresh dill, finely chopped
  • 1 tablespoon (15ml) lemon juice, freshly squeezed
  • ½ teaspoon (2.5ml) lemon zest
  • ¼ teaspoon (1.25ml) salt, or to taste
  • ⅛ teaspoon (0.6ml) black pepper, or to taste
  • 4 ounces (115g) smoked salmon, thinly sliced
  • Fresh dill sprigs for garnish (optional)
  • Lemon wedges for serving (optional)

Instructions:

  1. Slice the cucumbers into 1-inch (2.5 cm) thick rounds. Use a small spoon or melon baller to scoop out a small portion of the center, creating a well for the filling. Pat the insides dry with a paper towel.
  2. In a mixing bowl, combine the softened cream cheese, sour cream/yogurt, chopped dill, lemon juice, lemon zest, salt, and pepper. Mix until smooth and well combined.
  3. Fill each cucumber cup with a dollop of the dill cream. You can use a spoon or a piping bag for a neater presentation.
  4. Gently arrange a small piece of smoked salmon on top of the dill cream in each cucumber cup. Create delicious Cucumber Cups with Dill Cream.
  5. Garnish with fresh dill sprigs or lemon wedges before serving (optional).