Cucumber Rounds with Smoked Salmon

These little rounds came together for me on a day when guests were arriving early and the oven was already full. Nothing needs heat, so the only real work is slicing the cucumber and stirring the cream cheese, which is about as relaxed as entertaining gets.

Cucumber is mostly water, which is why it stays so crisp when it is cut into rounds. The trick is to keep the slices no thicker than about a quarter inch so each bite has a clean crunch under the cream cheese. If you cut them ahead, lay them on a dry towel and cover them loosely in the fridge. A damp surface makes the spread slide, so pat them dry before you start.

Smoked salmon is cured and smoked fish, usually sliced very thin, and it has a rich, salty flavour that goes a long way. That is why a small piece on each round feels generous. Lemon zest does more than the juice here, because the oils in the peel give a bright lift without making the cream cheese runny. Fresh dill is the herb that ties it together, so do not skip the sprigs on top. If you would like a warmer, more substantial take on the same flavours, try these salmon blinis with watercress sauce.

If you want a sit-down version, these bites pair nicely with a bowl of plain Greek yogurt dip with cucumber and herbs, or with a few radishes and a crisp green salad. For something heartier, you could set out a platter of toasted mini bagels with herby salmon cheese alongside, so guests can choose their base. If you are cooking a larger spread, a grilled salmon with zesty tomato vinaigrette makes a warm main that shares the same fresh, lemony notes.

Leftover cream cheese mixture keeps in a covered container in the fridge for a day or two. It spreads well on crackers or a slice of rye for lunch. Once the salmon has been on the cucumber, though, the bites are best eaten the same day, since the cucumber softens as it sits.