3.5 oz smoked salmon

3.5 oz cream cheese

1 tbsp chives, minced

1 tsp lemon juice

1/2 tsp lemon zest

1/2 tsp black pepper

1 large cucumber (sliced into 12–14 thick rounds)

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In a bowl, mix the cream cheese with chives, lemon juice, lemon zest, and black pepper until smooth.
Slice the cucumber into 12–14 thick rounds to use as the base.
Spread or pipe a dollop of the cream cheese mixture onto each cucumber slice.
Cut the smoked salmon into small strips or folds and place on top of the cream cheese.
Garnish with extra chives or lemon zest, then serve immediately.

Use English cucumbers for thinner skin and fewer seeds.

Assemble just before serving to keep the cucumbers crisp.

Garnish with dill, capers, or olive oil for extra flavor.

For a spicier twist, mix cayenne pepper or horseradish into the cheese mixture.