Nordic Smoked Salmon & Cucumber Bites with Dill-Lemon Skyr
Cool cucumber coins topped with dill-lemon skyr and smoked salmon ribbons—a 15-minute low-carb, omega-3 snack.
Best for A cold, protein-rich, low-carb snack rich in omega-3 and ready in minutes.
This is the Nordic snack I reach for when I want something clean, cold and genuinely satisfying between meals. Crisp cucumber stands in for a cracker, so it stays low-carb, while a spoonful of tangy skyr and a ribbon of smoked salmon load each bite with protein and omega-3s. It reads elegant enough for guests but takes fifteen unhurried minutes and zero cooking.
Ingredients
- 1 English cucumber , cold, cut into 24 slices about 1 cm thick
- 200 g Cold-smoked salmon , sliced, torn into 24 ribbons
- 150 g Plain skyr or thick Greek yogurt
- 10 g Fresh dill , finely chopped, plus fronds to garnish
- 1 lemon , zest of half, plus 1 tsp juice
- 20 g Capers , drained and patted dry (optional – can be omitted)
- 1 g black pepper , freshly cracked, to taste
- 1 g fine sea salt , a small pinch, to taste (optional – can be omitted)
Instructions
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1
Slice the cold cucumber into 24 coins about 1 cm thick. Lay them on a clean kitchen towel or paper towel and press gently to draw off surface moisture—this keeps the bites crisp and stops the topping sliding off.
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2
In a small bowl, stir together the skyr, chopped dill, lemon zest and lemon juice. Season with cracked black pepper and a small pinch of flaky salt (go easy—the salmon and capers are already salty). It should taste bright and tangy.
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3
Spoon or pipe a small mound of dill-lemon skyr onto each cucumber coin, roughly a teaspoon each. Loosely curl a ribbon of smoked salmon over the top so it sits proud rather than flat.
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4
Finish each bite with a few capers, a frond of dill and a final crack of pepper. Serve immediately while the cucumber is cold and crisp; if holding for a party, assemble no more than 20 minutes ahead and keep chilled.