Smoked Salmon And Cream Cheese Timbales

1. 1

   In a small bowl beat all the ingredients together except the cucumber.

2. 2

   Lay out the cucumber rounds onto a serving plate. Using a pastry bag with a large round tip, pipe the cream cheese mixture onto the rounds.

3. 3

   Cut each slice of smoked salmon in half lengthwise and roll up. Layer the Salmon on top of the cream cheese mixture and place the small sprig of fresh dill in the center (optional).

4. 4

   Sprinkle the capers over each of the salmon timbales.

5. 5

   Cover and chill for at least one hour, up to 24 hours.

* Per serving · 4 servings · Values may vary.

No additional tips available.