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Holiday Smoked Salmon Appetizer

15 min
15 min prep
0 min cook

Serves 36

Ingredients

  • 36 Cracked pepper water crackers
  • 8 oz Cream cheese with onion and chives
  • 1/2 cup Red onions, thin sliced or chopped
  • 1 Hot house cucumbers, sliced lengthwise, seeded and thinly sliced
  • 8 oz Wild smoked Alaskan sockeye salmon, flaked

Instructions

  1. Spread each cracker with 1 teaspoon cream cheese and place on an appetizer tray.
  2. Top each cracker with red onion, cucumber slice, and a small piece of the smoked salmon.
  3. You can serve immediately or cover with plastic wrap and refrigerate until ready to serve.

Nutrition

4gCarbs
2.5gFat
2gProtein

Nutrition Facts

36 servings

  • Amount Per Serving
    Calories45
  • % Daily Value*
  • Total Fat
    • 2.5g
    • 4%
  • Saturated Fat
    • 1g
    • 5%
  • Trans Fat
    • 0g
  • Cholesterol
    • 10mg
    • 3%
  • Sodium
    • 110mg
    • 5%
  • Total Carbohydrate
    • 4g
    • 1%
  • Dietary Fiber
    • 0g
  • Sugars
    • 1g
  • Protein
    • 2g
  • Vitamin C
    • 2%
  • Calcium
  • Iron
  • Vitamin A
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Disclaimer

This information is provided for educational purposes only, and the values are estimates.

We make no representations or warranties regarding dietary or lifestyle attributes, allergen contamination, nutrition information, ingredient information, claims, or the products purchased for the recipes.

Products in your order may be substituted. Adding optional ingredients, substituting products, or manufacturer product formulation changes could alter the nutritional or ingredient content of this recipe. Check each product’s label for nutrition and ingredient information, and contact the manufacturer with product related questions.

Consult a healthcare provider for nutritional guidance specific to your needs.

Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.