Cucumber, Cream Cheese and Lox

By Rander9576

Ingredients

• makes 24-30 appetizers
• 2 English cucumbers (this variety usually is cello-wrapped)
• 1 cup whipped cream cheese
• 4 ounces smoked salmon/lox
• Capers, for garnish
• Fresh cracked pepper

Details

Servings 1
Adapted from worththewhisk.com

Preparation

Step 1

Using a peeler, create stripes down the sides of the cucumbers. Cut off ends of cucumber and slice into 1-inch rounds. Using a melon baller or small spoon, scoop out seeds and inner flesh from the top 2/3 of each cucumber slice; do not scoop all of the way through. Set aside.

In a small bowl, combine cream cheese with a little fresh cracked pepper.  Spread mixture into each scooped out cucumber round to fill.

Using a sharp knife, slice salmon into 1/4 inch strips. Roll a strip up to look like a rose. Top the cream cheese mixture with a roll of salmon, place a caper on top.  Sprinkle all with more fresh-cracked pepper.  Makes 24 to 30 appetizers, depending upon size of cucumber.