Cucumber with Smoked Trout & Dill Yogurt

Makes 20 cucumber rounds (which I would make for about 8 people)

Per cucumber round: 22 calories, .6g fat, 1g carb, 2g protein

appetizer_cucumber with smoked trout and yogurt dill sauce      cucumber with smoked trout and yogurt sauce


  • 1 large cucumber (or 1.5 medium)

For the Yogurt Sauce:

  • Follow the recipe for my Yogurt Dill Dip — note you probably will use about 3/4 of the recipe.
  • If you can, use fresh dill instead of dried
  • Add 2 tbsp chopped chives

For the toppings:

  • 5-6oz smoked trout — I love the smoked trout by Blue Hill Bay
  • Dill for garnish
  • Optional: any kind of relatively cheap caviar (I buy Romanoff — it’s $11 for a 2 oz container)


  • Slice the cucumbers into 20 even slices — you can use a mandolin if you have one (about 1/4″)
  • Pat each slice try with a paper towel — this helps prevent the toppings from slipping off.
  • Place about 1 tsp of your yogurt dill sauce on top of the cucumber slice.
  • Then top with a small piece of smoked trout, some dill for garnish, and a tiny dollop of caviar (if you are using).
  • If not serving immediately, place in the refrigerator to prevent the yogurt from getting too liquid. Take out of the refrigerator about 10 minutes before serving.

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