This Asparagus in Smoked Salmon and Cucumber recipe could not be simpler. With just 5 ingredients and only 15 minutes to prepare, it will become your new favorite appetizer.
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Like these Tuna Salad Lettuce Wraps or these Cod Liver Deviled Eggs, it's a perfect appetizer recipe for a last-minute impromptu get-together. I like to keep a package of smoked salmon in my freezer just for these occasions! Plus, it's perfect as a healthy snack too!
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Why you'll love this recipe
- It's quick: the rolls are quick to make. You can even blanch the asparagus the day before and just assemble it when you need it.
- It will impress your guests: looks great on a platter!
- No complicated ingredients: just 5 easy-to-find ingredients!
Ingredients
- Asparagus: you will only need about 3 or 4 asparagus spears for this recipe. But, I cook the entire bunch that I purchase and then use the remaining spears in this Cherry Tomato and Asparagus Salad or serve the blanched asparagus on its own.
- Salt: add a little salt when cooking the asparagus. This is optional because the smoked salmon does add quite a bit of salt.
- Cucumber: English cucumbers are best for this recipe. One cucumber is large enough to fit the smoked salmon-wrapped asparagus spears and long enough to make about 12 rolls.
- Smoked Salmon: Norwegian smoked steelhead salmon works great. The slices are the perfect thickness for rolling. You can find smoked salmon in Costco, or they are usually available in all grocery stores.
- Cream Cheese: Any original flavor of cream cheese is great, so long as it is easily spreadable.
That's really it!
Substitutions and variations
- Asparagus: Zucchini can be used as a substitute. It is a mild-flavored vegetable with a tender texture and will work great. Before rolling it in the salmon, you can cut it into strips and either stir-fry it or bake it in the oven.
- Cream cheese: you can also use flavored cream cheese, such as garlic and herbs, to add a little more flavor to the appetizer. I use it in my Shepherd's Pie with Quail Egg recipe for additional flavor.
- Make it dairy-free: Silken tofu, when blended, can mimic the creamy texture of cream cheese. It's a good option for vegan or dairy-free alternatives. Soaked and blended cashews can also be used to create a creamy texture similar to cream cheese. This is a popular choice in dairy-free cooking.
Preparation
STEP 1: Cook asparagus
Cook the asparagus for several minutes in boiling water, drain, cool in an ice bath, pat dry, and set aside.
See our post on How To Blanch Perfect Asparagus for more detailed instructions.
STEP 2: Core cucumber
Rinse the cucumber and pat dry with a paper towel. Lay the cucumber on a cutting board, trim the ends, and slice it in half lengthwise. Scoop out all seeds by gliding a small scooper or the tip of a teaspoon across the length of the cucumber. Discard the seeds or use them in a salad. For presentation, you may like to peel alternating stripes out of the cucumber by using a peeler.
STEP 3: Spread cream cheese
Lay one cucumber half on a cutting board and arrange the smoked salmon slices slightly layered on top of each other to create one large salmon slice that is the length of the cucumber. Using a butter knife, spread the cream cheese over the smoked salmon and place the asparagus on the bottom of the salmon, lengthwise. You may need to cut the asparagus to fit the length of the cucumber and smoked salmon slices.
STEP 4: Roll the asparagus
Keeping one of the cucumber halves on the cutting board, gently transfer the salmon and asparagus roll into the cucumber half.
STEP 5: Insert toothpicks
Holding the cucumber half (stuffed with the salmon and asparagus roll) with one hand, place the other cucumber half on top. Hold the "sandwich" tight with one hand and use the other hand to secure about 12 wooden toothpicks (about 1 ¼ apart) evenly into the cucumber.
STEP 6: Slice the cucumber
Using a large, sharp, knife cut the cucumber between each toothpick, making about 12 rolls. Place the rolls on a serving platter and serve.
Top tips
- Room-temperature cream cheese is easier to spread on the salmon
- Use cocktail picks instead of regular wooden toothpicks for a pretty presentation
Frequently Asked Questions
It's best not to make the appetizer ahead because it may get soggy. Though you can prepare certain ingredients ahead. You can pre-blanch the asparagus and store it in the refrigerator until it's ready to use. You can also scoop out the seeds from the cucumber and store it in the fridge.
If you have leftovers, store them in the fridge, in an airtight container, for up to 2 days. Don't freeze leftovers because the cucumber will not hold well.
Serving suggestions
It's great served as an appetizer at a dinner party! Serve it with other appetizers, such as our Cinnamon Pineapple and Beef Appetizer, or this Cauliflower Steak with Prosciutto and Burrata. As a main dish, try making these Slow Cooker Sweet Duck Legs with some Easy 3-ingredient Baked Potato Wedges. You can also serve some simple salads such as this Caprese Salad With Microgreens and this Sweet Carrot Salad Recipe.
Try these other quick appetizers
If you tried this Asparagus in Smoked Salmon and Cucumber recipe or any other guide or recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Recipe
Asparagus in Smoked Salmon and Cucumber
Ingredients
- 3-4 asparagus spears
- ½ teaspoon salt
- 1 English cucumber about 14 inches
- 6 slices 4 oz. lox (smoked salmon)
- 2 tablespoons plain cream cheese room temperature
Instructions
- Cook the asparagus: fill a medium-sized pan (large enough to fit the asparagus spears) with water, add ½ teaspoon of salt, and bring to boil. While the water is preparing to boil – break off the tough ends of the asparagus and discard. The ends will snap once you start bending them. Rinse the asparagus and add to the boiling water. Reduce heat to low and cook the asparagus for about 3-5 minutes until it turns bright green and becomes crisp-tender. Meanwhile, prepare a bowl of cold water and add ice. This will be used to “shock” the asparagus and prevent it from cooking while it’s still hot. Or, to save dishes, I sometimes simply pour cold tap water over the asparagus in the pan and add ice cubes directly into the pan. Drain the asparagus and transfer it into the icy water. Let them cool in the water for about 30 seconds and transfer the asparagus to a clean paper towel and pat gently to dry.
- Prepare the cucumber: Rinse the cucumber and pat dry with a paper towel. Lay cucumber on a cutting board, trim the ends and slice it in half lengthwise. Scoop out all seeds by gliding a small scooper or a tip of a teaspoon across the length of the cucumber. Discard the seeds or use them in a salad. For presentation, you may like to peel alternating stripes out of the cucumber by using a peeler.
- Lay one cucumber half on a cutting board and arrange the smoked salmon slices slightly layered on top of each other so as to create one large salmon slice that is the length of the cucumber. Using a butter knife, spread the cream cheese over the smoked salmon. Add more cream cheese if required.
- Place the asparagus on the bottom of the salmon. You may need to cut the asparagus to fit the length of the cucumber and smoked salmon slices. Gently lift the bottom of the salmon slices over the asparagus and roll up the smoked salmon until fully rolled. Keeping one of the cucumber halves on the cutting board, gently transfer the salmon and asparagus roll into the cucumber half.
- Holding the cucumber half (stuffed with the salmon and asparagus roll) with one hand, place the other cucumber half on top. Hold the "sandwich" tight with one hand and use the other hand to secure about 12 toothpicks (about 1 ¼ apart) evenly into the cucumber.
- Using a large, sharp, knife cut the cucumber between each toothpick, making about 12 rolls. Place the rolls on a serving platter and serve.
Notes
- Room-temperature cream cheese is easier to spread on the salmon
- Use cocktail picks instead of regular wooden toothpicks for a pretty presentation
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