Hands-On Time: 20 minutes
Total Time: 20 minutes
Yield: Serves 12
2 medium cucumbers
3 tablespoons chopped fresh dill
8 ounces Neufchâtel cheese at room temperature
1/2 tablespoon lemon juice
1/2 teaspoon ground black pepper
3 ounces smoked salmon
1. Cut the cumbers into slices about 1/4" thick. Place the slices on paper towels to drain while you prepare the dill cream.
2. Combine the dill, Neufchâtel cheese, lemon juice, and pepper in a food processor; blend until smooth.
3. Fit a pastry bag with the tip of your choice and spoon the dill cream into the bag. Pipe 1 teaspoon of the dill cream atop each cucumber slice.
4. Top the cream cheese with the salmon. Serve immediately.
Per Serving: Calories: 66 | Fat: 5 g | Saturated fat: 2.5 g | Cholesterol: 16 mg | Sodium: 208 mg | Total carbohydrates: 3 g | Dietary fiber: 0.4 g | Sugars: 2 g | Protein: 4 g