Savory Ants on a Log with smoked salmon is a flavorful, low carb appetizer, snack, or light lunch. Crisp celery holds a creamy smoked salmon spread that tastes like a bagel-and-lox combination without the carbs.
This simple recipe captures the classic flavors of cream cheese, smoked salmon, red onion, and dill, finished with capers to represent the “ants.” It comes together in minutes and can be prepared ahead of time, making it ideal for parties, packed lunches, or an after-school snack. Cold-smoked salmon is recommended for its delicate texture and subtle smoky flavor.
Smoked salmon and lox are often used interchangeably, but they are not identical. Smoked salmon is cured and then smoked, giving it a smoky aroma. Lox is traditionally only cured and not smoked, so it tends to taste saltier and lacks the smoky notes. For this recipe, cold-smoked salmon provides the best balance of texture and flavor.
Once opened, a package of smoked salmon should be used within 2 to 3 days for best quality. When assembling ahead, store the filled celery in an airtight container and keep chilled until serving to maintain crispness.
The filling is a straightforward mixture: whipped cream cheese folded with finely chopped smoked salmon, a little minced red onion for bite, and fresh dill for brightness. Spoon or pipe the mixture into celery boats, then top each piece with a few capers. The result is an elegant, low-carb riff on bagels and lox that’s both satisfying and visually appealing.
More Low Carb Snacks and Appetizers:
- Bacon-wrapped pickle spears
- Air-fryer bacon-wrapped onion rings
- Low carb sausage balls
Savory Ants on a Log
Savory Ants on a Log with smoked salmon is a quick, low-carb appetizer or snack. Crisp celery filled with a creamy smoked salmon and cream cheese mixture, finished with capers.
Course: Appetizer, Snack
Cuisine: American
Keyword: stuffed celery, low carb
Prep Time: 10 minutes
Cook Time: 0 minutes
Servings: 3 (about 9 celery pieces)
Calories: 81 kcal per serving
Ingredients
- 9 (3-inch) pieces of celery
- 1/3 cup whipped cream cheese
- 1/2 cup finely chopped smoked salmon
- 1 tablespoon finely chopped red onion
- 1 teaspoon chopped fresh dill (optional)
- 1 tablespoon capers, for topping
Instructions
- In a small bowl, stir together the whipped cream cheese, finely chopped smoked salmon, red onion, and dill until well combined.
- Spoon or pipe the mixture into the center of each celery piece, smoothing the top as desired.
- Place a few capers on top of each filled celery stick to resemble the “ants” and add a burst of briny flavor.
- Arrange on a platter and serve chilled, or cover and refrigerate until ready to serve.
Recipe Notes
This recipe can be made ahead: prepare the filling and store it separately, then fill the celery just before serving to keep the celery crisp. Alternatively, assemble and refrigerate the filled celery in an airtight container for short-term storage, up to a day.
Nutrition Facts
Amount Per Serving
Calories: 81 (Calories from Fat 45)
Fat: 5 g (Saturated Fat 3 g)
Cholesterol: 20 mg
Sodium: 378 mg
Potassium: 106 mg
Carbohydrates: 2 g (Fiber 1 g, Sugar 2 g)
Protein: 6 g
Vitamin A: 167 IU
Calcium: 39 mg
Iron: 1 mg
*Percent Daily Values are based on a 2000 calorie diet.
Disclosure: Nutritional information is an estimate and can vary depending on product brands, measuring techniques, and preparation methods.
