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Smoked Salmon and Cucumber Salad

Mmmm, delicious holiday appys! We’ve partnered with Live the Little Things to bring you a delicious, beautiful and healthy holiday appetizer that will sure be a hit. For your next dinner party, opt for this quick and easy appetizer that will satisfy your guests till dinner, but doesn’t take a lot of effort to whip up.

With just seven ingredients, this Smoked Salmon and Cucumber Salad takes only minutes to prepare and looks impressive on a decorative platter. It features our new Changing Seas Thick-Cut Smoked Salmon, your fave smoked salmon cut in luscious, sashimi-style slices. Like all Blue Circle products, it’s free from antibiotics, GMOs, growth hormones, gluten, sugar, and synthetic pigments, and is packed with antioxidants and omega-3s. Pick it up at your local Whole Foods store.

Better yet, it contains salmon sourced from our trusted network of family farmers who are dedicated to protecting the world’s oceans through sustainable aquaculture. And, because it doesn’t require any cooking, it’s the perfect star ingredient for making this gorgeous appetizer!

We recommend serving this Smoked Salmon and Cucumber Salad with hummus, cranberry sauce, and some crostini or jicama slices, so your guests can make their own delicious smoked salmon salad bruschetta.


  • 1/2 cup hummus
  • 1 tbsp prepared horseradish/creamed horseradish
  • 1/2 cup cranberry sauce, sugar-free 
  • 1 English hothouse cucumber
  • 8 oz sliced Changing Seas Thick-Cut Smoked Salmon
  • Juice of 1/2 lemon
  • Salt and Pepper
  • 2 cups pea shoots
  • Edible flowers
  • Microgreens
  • Jicama or crostinis


  1. Mix the hummus, horseradish, lemon and salt to taste in a small bowl and place in a small ramekin. In a second ramekin add in cranberry sauce
  2. Use a vegetable peeler to cut into long strips off the cucumber to form ribbons.
  3. Curl the smoked salmon and cucumber ribbons onto your plates. 
  4. Add small dollops of the sour cream mixture.
  5. Finish the dish with lemon zest and a scant sprinkle of salt.
  6. Jicama – Use a mandolin to slice the jicama into really thin tortillas. Try to use the thinnest setting whenever possible to get the best results. If you want to know how to thinly slice jicama, this is really the best way. A knife is not recommended because it will be too thick and will not bend well.
  7. Plate Jicama or crostinis and enjoy!