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Ingredients:

4 oz. Smoked salmon, chopped

1 cup Cream cheese, softened

1/2 tsp. Lemon zest

1/2 tsp. Fresh dill, minced

1 -2 dashes Worcestershire Sauce

Fresh lemon juice

Fresh ground black pepper

18 each Toasted bread squares or circles, 1 1/2" - 2" as needed

Softened butter

18 each Thin cucumber slices

Red onion, finely chopped -- to garnish

Capers -- to garnish

Fresh dill sprigs -- to garnish

Method: To prepare Salmon Cream, combine smoked salmon, softened cream cheese, lemon zest, dill, Worcestershire Sauce, lemon juice and black pepper. Mix until well combined and transfer to a pastry bag with a large star tip. Lightly butter toasted bread squares and place on a work tray or surface. Top with each with a cucumber slice, folding if necessary. Pipe a "rosettes" of Salmon Cream onto cucumber slices. Garnish with finely chopped red onion, capers and fresh dill sprigs. Transfer to a fancy serving platter and serve with chilled Champagne.

Serves 6

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