Lox And Cream Cheese Stuffed Cucumbers

1. 1

   Using a potato peeler, make stripes on the outside of each cucumber by peeling down the length of the cucumber, leaving every other section intact.

2. 2

   Cut off the ends of cucumber and slice into 1-inch rounds.

3. 3

   Using a melon baller, scoop out the seeds and inner flesh from the top 2/3's of each cucumber slice to create a tiny bowl in each piece of cucumber(DO NOT scoop all of the way through); Set aside.

4. 4

   In a bowl, combine equal parts cream cheese and sour cream.

5. 5

   Mix in salmon, shallots, lemon juice, salt and pepper, combining thoroughly.

6. 6

   Transfer the mixture to a pastry bag with a star 8 tip.

7. 7

   Pipe the filling generously into each cucumber section.

8. 8

   Garnish with sprig of dill.

9. 9

   As an alternative, use red pepper cream cheese.

10. 10

    Enjoy! ;).

* Per serving · 4 servings · Values may vary.

No additional tips available.