In a medium bowl, stir together the chopped red onion (or chives), cream cheese, chopped capers, and chopped fresh dill. Fold in the chopped smoked salmon until everything’s evenly mixed.

Peel each cucumber in alternating strips so you have a striped look, then cut into ½‑inch thick rounds. Use a melon baller or small spoon to scoop a shallow well in the centre of each slice, be careful not to cut all the way through.

Spoon roughly 1 tablespoon of the salmon‑cream cheese mixture into each cucumber cup. Arrange them on a platter and sprinkle extra dill on top for garnish.

You can fill the cucumber cups up to 24 hours before serving. Store them in an airtight container in the fridge and serve chilled.