Smoked Salmon Canapes

• medium cucumbers3
• cup reduced-fat cream cheese↗2⁄3 cup
• cup smoked salmon, chopped↗1⁄4 cup
• tablespoons horseradish↗2 tablespoons
• slices pumpernickel rounds↗32
• cup red caviar↗1⁄4 cup
• parsley (to garnish) or dill sprigs (to garnish)↗

Step-by-step instructions

1. 1

   With a vegetable peeler remove and discard a long strip of the green outer peel.

2. 2

   On the same side continue to pare long thin strips edged in dark green until you reach the seedy portion (You should get about 3 strips). Rotate the cuke a quarter turn and continue paring.

3. 3

   You will need 3 dozen strips Bring a saucepan of water to a boil and add strips and blanch for 5 SECONDS Refresh in cold water and dry on paper towels.

4. 4

   Blend together the cream cheese, smoked salmon and horseradish.

5. 5

   (You can do the strips and mix the salmon/ cheese the day before you are serving, store in the fridge) Shortly before serving spread the cheese/salmon mixture on the pumpernickel rounds, Drape a cuke strips on each and top with a small dollop of caviar.

6. 6

   Garnish the serving platter with parsley or dill.