1-First Steps: Mixing the Filling: Start by combining the ingredients for the filling in a medium bowl. Mix 1/4 cup chopped red onions or scallions or chives, 3/4 cup whipped cream cheese, 2 teaspoons drained and chopped capers, 1 tablespoon fresh dill chopped, and 12 ounces smoked salmon until everything blends well. This mixture holds up well if made a day ahead and stored in the fridge, giving you flexibility for meal prep.

2-First Steps: Mixing the Filling: Once mixed, set it aside while you handle the cucumbers. Peeling the cucumbers in strips leaves some skin for texture, adding visual appeal and a bit of crunch. Slice 3 English cucumbers into half-inch thick rounds, then use a melon baller to scoop out a shallow cup in each slice without going through the bottom.

3-Assembling and Finishing Touches: Now, spoon about one tablespoon of the salmon mixture into each cucumber cup for a perfect bite-sized portion. Arrange them on a platter and garnish with extra dill to boost the fresh flavor. You can prepare these up to 24 hours in advance, just keep them chilled in an airtight container until it’s time to serve.