Add flavorings: Stir in the chopped smoked salmon, dill, green onion or chives, garlic powder, onion powder, salt, and black pepper. If using, fold in the chopped capers and finely diced cucumber. Taste and adjust seasoning with a pinch more salt, pepper, or lemon juice as needed.
Chill briefly (optional but helpful): If you have 10–15 minutes, pop the smoked salmon cream cheese mixture into the fridge to firm up slightly. This makes it easier to spread or pipe neatly onto the cucumber slices.
Assemble the sandwiches: Arrange half of the cucumber rounds in three shallow foil trays or on platters, close together but in a single layer. Using a small spoon or a piping bag with a wide tip (or a zip-top bag with the corner snipped off), add about 1–2 teaspoons of the smoked salmon cream cheese onto each cucumber slice.
Top with cucumbers: Place another cucumber round on top of each filled slice to make a little low carb “sandwich.” Press gently so the filling spreads to the edges but doesn’t squeeze out completely. If you prefer open-faced bites, you can skip the top slice and leave them as single rounds.
Garnish to look special: For a fancier look, add a tiny dot of extra filling on top of each sandwich and sprinkle lightly with paprika or extra dill. A few extra bits of smoked salmon or a single caper on top also make them look party-ready with almost no extra effort.
Chill and serve: Slide the foil trays into the fridge for at least 10 minutes so everything is nicely chilled when guests arrive. Serve straight from the trays on your kitchen countertop or transfer to a serving plate if you want to dress it up a bit. Enjoy within a few hours for the best crunch.
For kids or picky eaters, make a half batch of the filling without smoked salmon—just cream cheese, a little sour cream, salt, and a touch of garlic powder—and use that on some of the cucumber sandwiches. You can also offer a plate of small crackers so they can spread the mild cream cheese on those instead. For extra protein, stir in a spoonful of plain Greek yogurt and a few more pieces of smoked salmon. If you don’t have fresh dill, dried dill works fine; start with less and taste as you go. To make it dairy-light, swap half the cream cheese for Greek yogurt, knowing the filling will be a little softer but still tasty. For a slightly fancier company version, use a star-tip piping bag for the filling and garnish with tiny lemon zest curls and a small sprig of dill on each sandwich. These can also be made open-faced on cucumber slices, radish slices, or even halved cherry tomatoes for a colorful tray when you have a mix of guests watching their carbs and others who just want something pretty to nibble on.
