share this post

Smoked Salmon Cucumber Appetizers

Today it is the French national day also called Bastille Day. I want to celebrate with you my French origin by sharing the healthiest appetizer I made to eat while drinking a lovely glass of Champagne. This appetizer is made with cucumber slices, smoked salmon, lemon dill paprika yoghurt sauce and topped with toasted walnuts. This appetizer is what I called a crunchy-gourmand bite.

happy bastille day
A combination of crunch – brought by the toasted walnuts and cucumber – and a smooth, gourmand texture coming from the Greek yoghurt sauce and smoked salmon which melt in your mouth. The best thing in this recipe is also the mix of temperature between the cold cucumber, salmon, yoghurt and warm toasted walnuts.

smoked salmon appetizers

It is probably not something we thing about but mixing the temperature of ingredient in a recipe is bringing so much difference!

DSC_0024 pic

I like this kind of appetizers because they are very low in carbohydrates – which means another awesome and tasty diabetic recipe! As it does not required bread so no flour it is also a perfect gluten-free appetizer. Nutritionally speaking – yes it is time to bring my nutrition skills in practice – it is probably one of the healthiest balanced appetizer you can serve to your guest. It is rich in protein – brought by the salmon and yoghurt –  and low in carbohydrates as it does not use bread or flour.

DSC_0005 pic

Smoked Salmon & Cucumber Appetizers

A healthy and balanced gluten-free appetizer
Author: SweetAsHoneyNZ
4
Leave A Review Print The Recipe

Ingredients

  • 1 cucumber sliced
  • 100 g of smoked salmon
  • 150 g Greek Yoghurt
  • 1/2 lemon juice
  • 3 teaspoon of dried dill
  • 1/2 teaspoon paprika powder
  • Salt pepper
  • 50 g walnuts toasted
  • Lemon slices to decorate optional

Instructions

  • Peel the cucumber fully or peel one our of two times to create a lovely line pattern.
  • Slice the cucumber into 2 cm thick slices.
  • Prepare the yoghurt topping.
  • In a bowl pour the Greek yoghurt, lemon juice, dried dill and paprika powder.
  • Stir and add salt and pepper.
  • Put aside in the fridge for 1 hour until all the flavour are blended.
  • Meanwhile toast walnuts in a saucepan for 2 minutes.
  • Do not use any oil.
  • Appetizer dressing
  • On each cucumber slice add a teaspoon of yoghurt sauce.
  • Then add a piece of smoked salmon.
  • Garnish the top with warm toasted walnuts.
  • Decorate with a small slice of lemon. Optional.
  • Eat straight away to enjoy the cold/warm mix.

Leave a comment

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

    3 comments