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Healthy High-Protein Cucumber Rounds with Whipped Ricotta and Smoked Salmon

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A quick and easy snack featuring crisp cucumber rounds topped with airy whipped ricotta and smoky salmon, perfect for a healthy, protein-packed appetizer or light meal.

Ingredients

Scale
  • 2 large English cucumbers, sliced into 1/4-inch (6 mm) rounds
  • 1 cup (250 g) whole-milk ricotta cheese
  • 2 tablespoons (30 ml) plain Greek yogurt
  • 1 small clove garlic, minced
  • Zest of 1 lemon
  • 1 tablespoon (15 ml) fresh lemon juice
  • 4 ounces (115 g) smoked salmon, thinly sliced
  • 1 tablespoon fresh dill, finely chopped
  • Salt and pepper, to taste
  • 1 teaspoon (5 ml) extra virgin olive oil, for drizzling (optional)

Instructions

  1. Wash and dry the cucumbers thoroughly. Slice into 1/4-inch (6 mm) rounds. To reduce moisture and prevent sogginess, sprinkle slices lightly with salt and let sit on a paper towel for 10 minutes, then pat dry.
  2. In a food processor or blender, combine ricotta cheese, Greek yogurt, minced garlic, lemon zest, and lemon juice. Blend until smooth and fluffy, about 1 to 2 minutes.
  3. Transfer whipped ricotta to a mixing bowl. Season with salt and freshly ground black pepper to taste. Fold in chopped dill, reserving a pinch for garnish. Adjust seasoning if needed.
  4. Using a small spoon or piping bag, dollop or pipe about 1 tablespoon (15 g) of whipped ricotta onto each cucumber slice.
  5. Top each ricotta-spread cucumber round with a thin slice of smoked salmon, folding or curling for presentation.
  6. Drizzle a small amount of extra virgin olive oil over the rounds. Sprinkle with remaining dill and a pinch of freshly ground black pepper.
  7. Arrange the rounds on a serving platter and serve immediately. Refrigerate for up to 2 hours before serving if needed.

Notes

If you don’t have a food processor, use a hand whisk or electric mixer to whip the ricotta, adding Greek yogurt to improve texture. To avoid soggy cucumber rounds, salt and drain cucumber slices before assembling. Whipped ricotta can be stored in an airtight container for up to 3 days refrigerated; smoked salmon is best consumed within 2 days. Assemble just before serving for best texture.

Nutrition

Keywords: cucumber rounds, whipped ricotta, smoked salmon, high-protein snack, healthy appetizer, easy recipe, gluten-free, low-carb

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