1 can (7 3/4 oz.) red salmon, drained and flaked
1 pkg. (8 oz.) cream cheese, softened
2 tsp. dried dill weed
1 tsp. grated lemon rind
1 tsp. lemon juice
1 tsp. minced onion
2 cucumbers (about 10 inches long each), unpared
Dill sprigs

Combine salmon and next five ingredients in a medium size bowl. Beat on medium speed with electric mixer until well blended. Refrigerate until stiff enough to pipe onto cucumber rounds. Score cucumber skins with tine of fork. Cut each into 1/4 inch slices. Pipe salmon mixture onto cucumber rounds. Garnish with a small sprig of dill.