Cucumber Topped with Wasabi Dill Smoked Salmon
2/3 cup Taste Weavers Wasabi Cucumber Dill Dip
6 ounces cream cheese, softened
½ tablespoon lemon zest
2 seedless cucumbers, skins left on, cut in 1/2” pieces
4 ounces Smoked salmon, cut in thin 1” pieces
Fresh dill, chopped
In a small bowl combine the Wasabi Cucumber Dill Dip, cream cheese and lemon zest. In each cucumber piece, cut out a small indentation in the middle never cutting through to the bottom. Using a large star tip, pipe wasabi filling in cucumber center.
Top with smoked salmon and garnish with a sprinkle of fresh dill. Yields: about 2 dozen.