2 cucumbers
6 oz. smoked salmon
1/4 c. sour cream
2 tsp. lemon juice
Salt
Pepper to taste
2 tbsp. snipped dill

Cut unpeeled cucumbers in 1/2 inch thick slices. Using a teaspoon or grapefruit spoon, carefully scoop out some of the seeds from one side of slice only, making a hollow in center. Sprinkle lightly with salt, then turn slices upside down on rack to drain.

In a food processor, fitted with steel blade, puree salmon, sour cream, and lemon juice; add dill and pepper to taste. Mound mixture into hollow of drained cucumber slices to serve. Makes 24 slices.