light and creamy cucumber
Using a citrus zester, carve diagonal stripes around cucumbers, removing the peel in 1/2″ increments. Slice cucumbers into 24 equally thick slices, each about 3/ to 1″ thick. Using a small melon ball tool, scoop about half of the seeds and pulp from each cucumber slice, do not scoop all the way through the bottom. Combine the cream cheese and sour cream until smooth; stir in the salmon, green onion, lemon juice and dill weed. Spoon or pipe filling into cucumber slices using a pastry bag fitted with a large star tip. Garnish with fresh dill, if desired.
Makes 24 appetizers.