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National Pinot Grigio Day: Smoked Salmon Cucumber Bites

Check out how to make these easy, refreshing and summery cucumber bites topped with delicious smoked salmon mousse and paired with Pinot Grigio wine.
Prep Time 20 mins
Total Time 20 mins
Course Apperizer
Servings 18 rounds or 6 servings


  • 2 large cucumbers based on size and how thick you'll slice it
  • 4 oz 115 gr smoked salmon, thinly sliced
  • 1/2 cup 115 gr of ricotta cheese (I used whole milk)
  • 1 tablespoon of lemon juice
  • 1 teaspoon of Dijon mustard
  • 1/4 cup 60 ml of whipping cream
  • salt and pepper to taste
  • chives to decorate


  • Slice the cucumbers into about 1/4 inch (6 mm) thick slices.
  • If you'd like, cut each slice with a cookie cutter that is just slightly smaller than your slice, as shown in my picture. This is just to make the dish prettier.
  • Alternatively, slice the cucumber lengthwise with a potato peeler in paper thin slices. Roll the slices with one end folded under the roll (so that the filling will stay in place).
  • Cut about 3/4 of the salmon (3 oz) in really small pieces. Reserve the rest to decorate the top (cut in thin slices).
  • In a bowl, add the salmon with the ricotta cheese, the lemon juice, Dijon mustard, salt and pepper to taste. Mix with a spoon.
  • Whip the whipping cream to soft peaks. Fold into the salmon mixture. Spoon the mixture into a piping bag, with a large tip. I used the Wilton 1M. And pipe some of the mixture on top of the cucumber slices (or into the cucumber rolls).
  • Top with a little slice of salmon and a few pieces of chives.
  • Store in the refrigerator until ready to serve.