Cucumber & Caviar Canapés

We use Kelp Vegetarian Caviar from Quebec in this recipe because it doesn’t bleed into the filling, unlike true caviar.  Kelp Caviar is an all natural substitute made from sustainably harvested kelp. It’s milder in flavour than traditional caviar with a refreshing crunch.  It’s great to use in recipes or as a garnish on appetizers. You can substitute real salmon caviar.


  • 1 large cucumber
  • 3 Tbsp cream cheese, softened
  • 2 Tbsp sour cream
  • 1 tsp horseradish
  • 1 Tbsp red salmon Kelp Caviar
  • 1 tsp lemon zest
  • 1 tsp dried dill
  • salt to taste
  • lemon zest, dill and more caviar for garnish

Cut the cucumber into ½ inch (1 cm) thick slices. With a melon baller or small spoon, scoop out the centre of the cucumber slices. but not all the way through. Turn upside down on paper towels to drain any liquid.  

In a bowl by hand or with a hand mixer, combine softened cream cheese, sour cream, and horseradish. By hand, stir in caviar, lemon zest, and dill. Test for seasoning. At this point, you can continue, or keep the mixture and cucumbers separately covered in the fridge for a few hours. Scoop the cream cheese mixture into an icing piping bag. 

TIP: If you don’t have a piping bag, use a plastic food storage bag, smooshing the mixture to the bottom. Snip a bottom corner off and use like a piping bag, squeezing the filling down through the bottom. 

Pipe the filling into the cucumber slices. Garnish by sprinkling with a little lemon zest, dill and top with a small dollop of caviar.

Makes around ten bite-sized appetizers. You could also use this filling idea with mini boiled new potatoes or in gourmet deviled eggs. This festive appetizer pairs nicely with a glass of bubbly champagne.


Read Chef Brian Henry's review of Kelp Caviar from the Peterborough Examiner.  Check out more information and serving suggestions at Kelp Caviar.

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