This super-easy appetizer has pleased many guests at our house and is sure to be a hit at yours, too! The four-ingredient bits offer a light and refreshing taste any time of the year. -Cheryl Lama Royal Oak, Michigan
- 1 large English cucumber
- 1 carton (8 ounces) spreadable chive and onion cream cheese
- 7 to 8 ounces smoked salmon or lox, chopped
- Minced chives
- With a fork, score cucumber peel lengthwise; cut into 1/4-in. slices. Pipe or spread cream cheese onto each slice; top with salmon. Sprinkle with chives. Refrigerate until serving. Yield: about 3 dozen.
Originally published as Smoked Salmon Cucumbers in Quick Cooking November/December 2004, p28
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