25 INSANELY GOOD SMOKED SALMON APPETIZERS FOR YOUR NEXT PARTY

Looking for smoked salmon appetizers that disappear fast? Here are 25 bite-size party finger foods that look fancy and take minutes to put together.

One package of smoked salmon can stretch across a whole party tray if you cut it into small bites.

This list covers no-cook bites like cucumber rounds and endive boats, plus a few warm ones like blinis, latkes and phyllo cups, so you can mix and match for any crowd.

Almost all of them can be prepped a few hours ahead, which makes hosting a lot less stressful.

Here are the bites.

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SMOKED SALMON APPETIZERS AND FINGER FOODS

1. Smoked Salmon Cucumber Bites With Cream Cheese

Thick cucumber rounds get a swirl of herbed cream cheese and a little folded ribbon of smoked salmon on top.

They’re cool, crunchy and need no cooking at all.

Ingredients:

• 1 English cucumber, sliced 1/2 inch thick
• 4 oz cream cheese, softened
• 1 tbsp chopped fresh dill
• 1 tsp lemon juice
• 4 oz smoked salmon, cut in small strips
• Capers and black pepper for topping

Instructions:

1. Pat the cucumber slices dry with a paper towel.
2. Mix the cream cheese, dill and lemon juice until smooth.
3. Pipe or spread a small mound onto each cucumber round.
4. Fold a strip of salmon on top of each one.
5. Finish with a caper and a crack of black pepper.

2. Smoked Salmon Tortilla Pinwheels

Flour tortillas get spread with dill cream cheese, layered with salmon and spinach, then rolled and sliced into spirals.

Chill the rolls for at least an hour so they slice cleanly.

Ingredients:

• 4 large flour tortillas
• 8 oz cream cheese, softened
• 2 tbsp chopped dill
• 1 tbsp capers, chopped
• 8 oz smoked salmon
• 1 cup baby spinach
• 1/4 red onion, very thinly sliced

Instructions:

1. Mix the cream cheese with the dill and capers.
2. Spread a thin layer all the way to the edges of each tortilla.
3. Layer the salmon, spinach and onion over the bottom two thirds.
4. Roll up tightly, wrap in plastic and chill for 1 hour.
5. Trim the ends and slice into 1 inch rounds.

💡 Tip: Use a serrated knife and a gentle sawing motion so the pinwheels don’t squish.

3. Smoked Salmon Blinis With Crème Fraîche

Little buckwheat pancakes get topped with crème fraîche, a curl of smoked salmon and a sprig of dill.

Store-bought blinis work fine here (and save you a lot of time).

Ingredients:

• 24 mini blinis, homemade or store-bought
• 1/2 cup crème fraîche or sour cream
• 1 tsp lemon zest
• 4 oz smoked salmon, torn into small pieces
• Fresh dill sprigs
• Black pepper

Instructions:

1. Warm the blinis in a 350°F oven for 5 minutes, then let them cool slightly.
2. Stir the lemon zest into the crème fraîche.
3. Add a small dollop to each blini.
4. Top with a curl of smoked salmon.
5. Finish with dill and black pepper.

4. Smoked Salmon Deviled Eggs

Classic creamy deviled eggs get topped with a ribbon of smoked salmon, capers and fresh dill.

They’re a little fancier than the usual tray, with barely any extra work.

Ingredients:

• 6 hard-boiled eggs, peeled
• 3 tbsp mayonnaise
• 1 tsp Dijon mustard
• 1 tsp lemon juice
• 2 oz smoked salmon, cut in small strips
• 1 tbsp capers
• Fresh dill and paprika

Instructions:

1. Halve the eggs and pop the yolks into a bowl.
2. Mash the yolks with mayo, mustard, lemon juice, salt and pepper.
3. Pipe the filling back into the whites.
4. Tuck a small strip of salmon into each one.
5. Top with a caper, dill and a pinch of paprika.

5. Smoked Salmon Crostini With Dill Cream Cheese

Crisp baguette toasts get a thick layer of lemony dill cream cheese and a folded slice of smoked salmon.

Toast the bread up to a day ahead and store it in a zip-top bag.

Ingredients:

• 1 baguette, sliced 1/4 inch thick
• 2 tbsp olive oil
• 6 oz cream cheese, softened
• 2 tbsp chopped dill
• 1 tsp lemon zest
• 6 oz smoked salmon
• Thinly sliced red onion and capers

Instructions:

1. Brush the bread with oil and toast at 375°F for 8 to 10 minutes.
2. Mix the cream cheese, dill and lemon zest.
3. Spread onto the cooled toasts.
4. Top each with a folded piece of salmon.
5. Add a few onion slices and capers.

6. Smoked Salmon Stuffed Baby Potatoes

Tiny roasted potatoes get a scoop taken out and filled with sour cream, chives and smoked salmon.

These are best served slightly warm or at room temperature.

Ingredients:

• 16 baby potatoes
• 1 tbsp olive oil
• 1/2 cup sour cream
• 1 tbsp chopped chives
• 1 tsp lemon juice
• 3 oz smoked salmon, chopped
• Salt and pepper

Instructions:

1. Toss the potatoes with oil and salt and roast at 400°F for 25 to 30 minutes until tender.
2. Let them cool, then cut in half and scoop a little hollow with a small spoon.
3. Mix the sour cream, chives and lemon juice.
4. Spoon the mixture into each potato half.
5. Top with chopped salmon and black pepper.

💡 Tip: Slice a thin piece off the bottom of each half so they sit flat on the platter.

7. Smoked Salmon Roses On Cucumber

Thin strips of smoked salmon get rolled into little roses and perched on cream cheese cucumber rounds.

They look like they took forever, but each rose takes about 10 seconds once you get the hang of it.

Ingredients:

• 1 English cucumber, sliced into thick rounds
• 4 oz whipped cream cheese
• 6 oz smoked salmon, cut into 1 inch wide strips
• Fresh dill
• Lemon wedges

Instructions:

1. Pat the cucumber slices dry.
2. Spread a little cream cheese on each round.
3. Roll each salmon strip loosely from one end to form a rose.
4. Set a rose on top of each cucumber slice and gently open the petals.
5. Tuck in a small sprig of dill and squeeze over a little lemon.

8. Smoked Salmon Phyllo Cups With Herbed Goat Cheese

Store-bought phyllo shells hold a tangy herbed goat cheese filling and a little twist of salmon.

Fill them no more than an hour before serving so the shells stay crisp.

Ingredients:

• 30 frozen mini phyllo shells
• 4 oz goat cheese, softened
• 2 oz cream cheese, softened
• 1 tbsp chopped chives
• 1 tbsp chopped dill
• 4 oz smoked salmon, cut into small pieces
• Lemon zest

Instructions:

1. Bake the phyllo shells at 350°F for 3 to 5 minutes, then cool.
2. Beat the goat cheese, cream cheese, chives and dill until smooth.
3. Pipe the filling into each shell.
4. Top with a small piece of salmon.
5. Finish with a little lemon zest.

9. Crispy Rice Smoked Salmon Sushi Bites

Squares of pan-fried sushi rice get topped with smoked salmon, avocado and a drizzle of spicy mayo.

The rice needs to chill overnight before frying, so plan ahead for this one.

Ingredients:

• 1 1/2 cups sushi rice, cooked and seasoned with rice vinegar
• 2 tbsp neutral oil
• 4 oz smoked salmon, chopped
• 1 avocado, thinly sliced
• 3 tbsp mayonnaise
• 1 tsp sriracha
• Sesame seeds and sliced green onion

Instructions:

1. Press the seasoned rice into a lined 8 inch pan and chill overnight.
2. Cut into 1 1/2 inch squares.
3. Fry in hot oil for 3 minutes per side until golden and crisp.
4. Top each square with avocado and smoked salmon.
5. Drizzle with sriracha mayo and sprinkle with sesame seeds and green onion.

10. Mini Avocado Toast Bites With Smoked Salmon

Small squares of toasted bread get smashed avocado, a ribbon of smoked salmon and a pinch of everything seasoning.

Brunch parties are where these really shine.

Ingredients:

• 6 slices hearty bread, crusts trimmed
• 2 ripe avocados
• 1 tbsp lemon juice
• Salt and red pepper flakes
• 4 oz smoked salmon
• Everything bagel seasoning
• Microgreens or dill

Instructions:

1. Toast the bread and cut each slice into 4 squares.
2. Mash the avocado with lemon juice, salt and a pinch of red pepper flakes.
3. Spread a little avocado on each square.
4. Top with a folded piece of salmon.
5. Sprinkle with everything seasoning and microgreens.

11. Mini Bagel Bites With Smoked Salmon And Capers

Mini bagels are split, toasted and layered with cream cheese, salmon, red onion and capers.

It’s the classic lox bagel shrunk down to two bites.

Ingredients:

• 12 mini bagels, halved
• 6 oz cream cheese, softened
• 6 oz smoked salmon
• 1/4 red onion, thinly sliced
• 2 tbsp capers
• 1 small cucumber, thinly sliced
• Fresh dill

Instructions:

1. Toast the bagel halves until lightly golden.
2. Spread each half with cream cheese.
3. Add a cucumber slice and a fold of salmon.
4. Top with red onion and capers.
5. Finish with a small sprig of dill.

12. Mini Smoked Salmon Cheese Balls

Cream cheese, chopped smoked salmon and dill get rolled into bite-size balls and coated in everything seasoning.

Stick a pretzel stick or cracker into each one so guests can grab and go.

Ingredients:

• 8 oz cream cheese, softened
• 4 oz smoked salmon, finely chopped
• 2 tbsp chopped dill
• 1 tbsp chopped chives
• 1 tsp lemon zest
• 1/4 cup everything bagel seasoning
• Pretzel sticks

Instructions:

1. Mix the cream cheese, salmon, dill, chives and lemon zest.
2. Chill for 30 minutes so the mixture firms up.
3. Roll into 1 inch balls.
4. Roll each ball in everything bagel seasoning.
5. Chill until serving and add a pretzel stick to each one.

💡 Tip: Slightly damp hands make rolling the cheese balls much less sticky.

13. Puff Pastry Smoked Salmon Pinwheels

Puff pastry gets spread with herbed cream cheese, covered in salmon, rolled up and baked into golden swirls.

Freeze the sliced rounds unbaked and bake straight from frozen for an easy make-ahead.

Ingredients:

• 1 sheet puff pastry, thawed
• 4 oz cream cheese, softened
• 1 tbsp chopped dill
• 1 tsp lemon zest
• 4 oz smoked salmon
• 1 egg, beaten
• Sesame seeds

Instructions:

1. Heat the oven to 400°F and line a baking sheet.
2. Spread the cream cheese, dill and lemon zest over the pastry.
3. Lay the salmon in an even layer and roll up tightly from the long side.
4. Chill for 15 minutes, then slice into 1/2 inch rounds.
5. Brush with egg, sprinkle with sesame seeds and bake 15 to 18 minutes until golden.

14. Smoked Salmon Endive Boats

Crisp endive leaves make little edible spoons for horseradish cream and smoked salmon.

They’re naturally low carb and gluten-free, which is handy for mixed crowds.

Ingredients:

• 3 heads Belgian endive
• 1/2 cup sour cream
• 1 tbsp prepared horseradish
• 1 tsp lemon juice
• 4 oz smoked salmon, cut in strips
• Fresh dill

Instructions:

1. Trim the endive bases and separate the leaves.
2. Mix the sour cream, horseradish and lemon juice.
3. Spoon a little cream into the base of each leaf.
4. Top with a strip of salmon.
5. Garnish with dill and arrange on a platter.

15. Smoked Salmon Rye Canapés

Small squares of dark rye bread get a smear of lemony cream cheese, smoked salmon and a sprinkle of chives.

The earthy rye is what makes these taste so good.

Ingredients:

• 6 slices dark rye or pumpernickel bread
• 4 oz cream cheese, softened
• 1 tsp lemon zest
• 1 tsp lemon juice
• 5 oz smoked salmon
• Chopped chives
• Black pepper

Instructions:

1. Trim the crusts and cut each slice into 4 squares.
2. Mix the cream cheese with lemon zest and juice.
3. Spread a thin layer on each square.
4. Top with a folded piece of salmon.
5. Sprinkle with chives and pepper.

16. Smoked Salmon Cucumber Rolls

Thin ribbons of cucumber get spread with cream cheese, topped with salmon and rolled into neat little bites.

A vegetable peeler makes the long cucumber strips easy.

Ingredients:

• 2 English cucumbers
• 4 oz cream cheese, softened
• 1 tbsp chopped dill
• 4 oz smoked salmon, cut into thin strips
• Toothpicks
• Black pepper

Instructions:

1. Peel the cucumbers into long, thin ribbons and pat them dry.
2. Mix the cream cheese and dill.
3. Spread a thin layer along each ribbon.
4. Lay a strip of salmon on top and roll up.
5. Secure each roll with a toothpick and add black pepper.

17. Smoked Salmon Tartlets

Flaky puff pastry tartlets get filled with crème fraîche and topped with smoked salmon and dill.

Use a mini muffin tin to keep the shells small and even.

Ingredients:

• 1 sheet puff pastry, thawed
• 1/2 cup crème fraîche
• 1 egg yolk
• 1 tsp lemon zest
• 4 oz smoked salmon, cut in small pieces
• Fresh dill

Instructions:

1. Heat the oven to 400°F.
2. Cut the pastry into 2 inch squares and press into a greased mini muffin tin.
3. Prick the bottoms with a fork and bake 12 to 14 minutes until puffed and golden.
4. Mix the crème fraîche, egg yolk and lemon zest and spoon into the warm shells.
5. Let cool, then top with salmon and dill.

💡 Tip: Press the center of each shell down with the back of a spoon right out of the oven to make room for the filling.

18. Smoked Salmon Wrapped Melon Skewers

Sweet cantaloupe cubes get wrapped in smoked salmon and threaded onto little skewers with a mint leaf.

The salty and sweet combo is a nice break from all the creamy bites.

Ingredients:

• 1/2 cantaloupe, cut in 1 inch cubes
• 6 oz smoked salmon, cut in strips
• Fresh mint leaves
• 1 tbsp olive oil
• 1 tsp lime juice
• Small skewers
• Black pepper

Instructions:

1. Wrap a strip of salmon around each melon cube.
2. Thread onto a skewer with a mint leaf.
3. Arrange on a platter.
4. Whisk the olive oil and lime juice.
5. Drizzle over the skewers and finish with black pepper.

19. Smoked Salmon Stuffed Mini Peppers

Sweet mini peppers get filled with a smoked salmon cream cheese spread for a crunchy, colorful bite.

These are keto-friendly and hold up well on a buffet.

Ingredients:

• 12 mini sweet peppers, halved and seeded
• 8 oz cream cheese, softened
• 4 oz smoked salmon, finely chopped
• 1 tbsp chopped dill
• 1 tbsp chopped chives
• 1 tsp lemon juice
• Everything bagel seasoning

Instructions:

1. Mix the cream cheese, salmon, dill, chives and lemon juice.
2. Spoon or pipe the mixture into the pepper halves.
3. Sprinkle with everything bagel seasoning.
4. Chill for 30 minutes.
5. Arrange on a platter to serve.

20. Mini Pancake Bites With Smoked Salmon

Fluffy little Dutch-style pancakes get a dab of crème fraîche and a curl of smoked salmon on top.

If you have a poffertjes pan, use it, but a skillet and a teaspoon work too.

Ingredients:

• 1 cup flour
• 1 tsp baking powder
• 1 egg
• 3/4 cup milk
• 1 tbsp melted butter
• 1/2 cup crème fraîche
• 4 oz smoked salmon
• Fresh dill or chives

Instructions:

1. Whisk the flour, baking powder, egg, milk and melted butter into a smooth batter.
2. Drop teaspoons of batter onto a buttered skillet over medium heat.
3. Cook 1 minute per side until golden and puffed.
4. Cool the pancakes on a rack.
5. Top each with crème fraîche, salmon and herbs.

21. Mini Latkes With Smoked Salmon

Crispy little potato latkes get a spoon of sour cream and a fold of smoked salmon on top.

They’re a must for Hanukkah but great at any winter party.

Ingredients:

• 2 large russet potatoes, peeled and grated
• 1/2 onion, grated
• 1 egg
• 3 tbsp flour
• 1/2 tsp salt
• Oil for frying
• 1/2 cup sour cream
• 4 oz smoked salmon
• Chives

Instructions:

1. Squeeze the grated potato and onion in a towel to remove as much liquid as possible.
2. Mix with the egg, flour and salt.
3. Drop tablespoons into hot oil and flatten slightly.
4. Fry 2 to 3 minutes per side until deep golden, then drain on paper towels.
5. Top each latke with sour cream, salmon and chives.

💡 Tip: Keep finished latkes on a rack in a 250°F oven so they stay crisp while you fry the rest.

22. Cucumber Cups With Smoked Salmon Mousse

Thick cucumber rounds get hollowed out and filled with a silky whipped smoked salmon mousse.

The mousse can be made a full day ahead.

Ingredients:

• 2 English cucumbers
• 4 oz smoked salmon
• 4 oz cream cheese, softened
• 2 tbsp sour cream
• 1 tbsp lemon juice
• 1 tbsp chopped dill
• Salmon roe or extra dill for topping

Instructions:

1. Cut the cucumbers into 1 inch thick rounds.
2. Use a melon baller to scoop a shallow cup in each one.
3. Blend the salmon, cream cheese, sour cream, lemon juice and dill until smooth.
4. Pipe the mousse into the cucumber cups.
5. Top with a little roe or a sprig of dill.

23. Smoked Salmon Tea Sandwiches

Soft white bread, herbed butter, thin cucumber and smoked salmon get cut into dainty finger sandwiches.

They’re perfect for showers, tea parties and brunch.

Ingredients:

• 8 slices soft white or wheat bread
• 4 tbsp butter, softened
• 1 tbsp chopped dill
• 1 tsp lemon zest
• 1/2 English cucumber, very thinly sliced
• 6 oz smoked salmon

Instructions:

1. Mix the butter, dill and lemon zest.
2. Spread the butter on one side of every slice of bread.
3. Layer cucumber and salmon on 4 of the slices.
4. Top with the remaining bread, butter side down.
5. Trim the crusts and cut each sandwich into 3 fingers or 4 triangles.

💡 Tip: Cover the finished sandwiches with a damp paper towel so the bread doesn’t dry out.

24. Mini Smoked Salmon Cheesecakes

Savory cheesecake bites with a buttery cracker crust and smoked salmon baked right into the filling.

They take a little more time than the no-cook bites, but they always get the most compliments.

Ingredients:

• 1 cup crushed buttery crackers
• 3 tbsp melted butter
• 8 oz cream cheese, softened
• 1 egg
• 1/4 cup sour cream
• 2 tbsp chopped dill
• 3 oz smoked salmon, chopped, plus extra for topping

Instructions:

1. Heat the oven to 325°F and line a mini muffin tin with paper liners.
2. Mix the crackers and butter and press a teaspoon into each liner.
3. Beat the cream cheese, egg, sour cream and dill, then fold in the chopped salmon.
4. Spoon over the crusts and bake 15 to 18 minutes until just set.
5. Chill for 2 hours, then top with a small curl of salmon and dill.

25. Smoked Salmon Christmas Tree Canapés

Bread or cucumber gets cut into little tree shapes and topped with herbed cream cheese and smoked salmon.

A small tree-shaped cookie cutter is the only special tool you need.

Ingredients:

• 8 slices sandwich bread or 1 large English cucumber, sliced
• 6 oz cream cheese, softened
• 2 tbsp chopped dill
• 4 oz smoked salmon, finely chopped
• Pomegranate seeds
• Small tree cookie cutter

Instructions:

1. Cut tree shapes from the bread or cucumber slices with the cookie cutter.
2. Toast the bread trees lightly if using bread.
3. Mix the cream cheese and dill and spread or pipe it onto each tree.
4. Scatter chopped salmon over the top.
5. Dot with pomegranate seeds for ornaments.

Pick two no-cook options and one warm one, and you’ve got a party tray that looks like you spent all day on it.