Sometimes big flavor comes in small bites. Smoked Trout Cucumber Rounds are no exception to that rule. Make-ahead: prepare these cool cucumber bites and chill overnight for the perfect next day finger-food appetizer.
4 ounces cream cheese, softened
1 tablespoon whole milk
1 teaspoon jarred horseradish, drained
1/4 teaspoon finely grated lemon zest
1 teaspoon fresh lemon juice
3 ounces smoked trout, gently flaked
1 tablespoon finely chopped scallion greens
2 teaspoons chopped fresh dill
Freshly ground black pepper
1 large seedless cucumber, sliced into 16 rounds
Sliced scallions and lemon zest, for garnish, optional
How to Make It
In a medium bowl, whisk together cream cheese, milk, horseradish, lemon zest and juice. Gently fold in trout, chopped scallions and dill. Season lightly with pepper. (Spread can be made 1 day ahead; cover and refrigerate. Let sit at room temperature for 30 minutes before serving.)
Spread 1 tsp. trout mixture over each cucumber round. Garnish with sliced scallions and lemon zest, if desired, and serve.