Savoury Cucumber Hors D'oeuvres

20 pieces
20 min

Hors d'oeuvres anyone?

What is a hors d'oeuvre you may well ask.

It is a small amount of food served before the main meal.

The word is French.

In English, it is known as an appetiser.

Other words used are:

finger foods

party snacks










It's now common for plates of hors d'oeuvres to be served as the primary food presented, at gatherings, parties, exhibition openings, training and work events.

They can be elaborately fancy created from pastry with a creamy sauce filling or as simple as a cube of toast with a topping.

But as many of us are now gluten intolerant, we see more fruit and vegetables being used as the base.

A request for a recent gathering I attended was, 'Please bring a plate of finger food'.

So I created these delightful savoury cucumber hors d'oeuvres with a smoked salmon twist.

Super easy to whip up, gluten-free, keto friendly, crisp, creamy, and delicious.

The salmon I used is already thinly sliced.

So it is easy to remove from the packet and cut into smaller pieces.

If you don't have aioli for the topping, you can use seafood dressing or mayonnaise.

Savoury Cucumber Hors D'oeuvres
Recipe details
  • 20  pieces
  • Prep time: 20 Minutes Cook time: 0 Minutes Total time: 20 min
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You will need:
  • One Telegraph cucumber
  • Ready-made aioli
  • Fresh chives for garnish
  • For the flavoured cream cheese:
  • 150-gram pot of cream cheese at room temperature. 
  • (Philadelphia brand cheese is great).
  • 1 clove of crushed garlic
  • 1 Tablespoon of finely chopped fresh chives
Make the flavored cream cheese:
Mix all ingredients together until creamy.
Store in a sealed container in the refrigerator.
Prepare cucumber and salmon
Cut your cucumber into rounds about 1cm in depth.
Pat both sides gently with a paper towel to remove excess moisture.
Using flavoured cream cheese with garlic and chives, spread the top of each cucumber slice with a generous amount of the cheese.
Top with a piece of smoked salmon.
Then put a dollop of pre-made aioli onto the top of each one and a crisscross of cut fresh chives.
Tracey Lee Cassin
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