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8 oz. cream cheese
Beat the cream cheese in a small bowl with the electric beater until soft and creamy. Add the salmon, sour cream, mayonnaise, lemon juice, coriander, chives lemon, thyme, salt, and pepper. Beat for one minute until combined.
Place a teaspoon of the cheese mixture on the cucumber round and decorate.
The salmon mixture can be prepared a day ahead and refrigerated in a tight container. Slice the cucumbers just before serving.
Posted by Cynde Sawyer
Nutritional Info Per Serving: N/A
7 oz. can red or pink salmon drained (I used fresh)
1 tablespoon sour cream
1 tablespoon mayonnaise
1 to 2 teaspoon lemon juice
1 tablespoon finely chopped fresh coriander
1 tablespoon finely chopped fresh chives
2 teaspoon finely chopped fresh lemon thyme
4 Lebanese cucumbers, thickly sliced
Sprigs of fresh dill or red pepper to decorate