– 4 oz Ducktrap Spruce Point Gravlax Cold Smoked Salmon
– 2 Cucumber
– 4 oz Cream cheese, softened
– 1 Tbsp lemon zest
– 2 Tbsp chopped fresh Dill
– 1⁄2 Tbsp Olive oil
– 24 small fresh dill sprigs for decoration
On a board, chop salmon into small squares, place in a bowl, add finely chopped dill, olive oil and pepper. Reserve. Trim ends from cucumbers and cut crosswise into 24 (3/4-inch-thick) rounds. Beat cream cheese, chopped dill, lemon zest, and black pepper together in a bowl. Spoon 1/2 teaspoon cheese mixture into each cucumber. Top it with the chopped salmon and decorate with fresh dill sprigs.