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Logan cucumber salad with smoked salmon and cream cheese in a white bowl, ready to serve.

Logan Cucumber Salad with Smoked Salmon and Cream Cheese

A vibrant, make-ahead salad featuring crisp Logan cucumbers, creamy cheese, and smoky salmon—perfect for feeding a crowd without fuss.
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Prep Time 20 minutes
Resting Time 30 minutes
Total Time 50 minutes
Servings: 68 -8 as a side
Ingredients Method

Ingredients
  

  • 1 ½ pounds Logan cucumbers about 8-10 medium, thinly sliced into rounds
  • 1 teaspoon kosher salt divided
  • 8 ounces full-fat cream cheese softened to room temperature
  • ¼ cup sour cream
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon Dijon mustard
  • ¼ teaspoon freshly ground black pepper
  • 4 ounces cold-smoked salmon flaked into bite-sized pieces
  • ¼ cup finely chopped fresh dill plus more for garnish
  • 2 tablespoons thinly sliced red onion optional

Method
 

  1. Place the sliced cucumbers in a colander set over a bowl or in the sink. Sprinkle with ½ teaspoon of the kosher salt and toss gently. Let them sit for 15 minutes to draw out excess moisture, then pat them very dry with paper towels or a clean kitchen towel.
  2. In a large mixing bowl, combine the softened cream cheese, sour cream, lemon juice, Dijon mustard, remaining ½ teaspoon salt, and black pepper. Use a spatula or wooden spoon to mix until smooth and well combined.
  3. Add the dried cucumber slices, flaked smoked salmon, chopped dill, and red onion (if using) to the bowl with the cream cheese mixture.
  4. Gently fold everything together until the cucumbers and salmon are evenly coated with the creamy dressing. Be careful not to overmix—you want to keep some texture in the salmon.
  5. Transfer the salad to a serving dish, cover, and refrigerate for at least 30 minutes to allow the flavors to blend. Garnish with extra fresh dill just before serving.