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As summer party season comes into full swing, it’s good to have a bunch of different ideas for hors d’oeuvres. These are gluten-free and somewhat vegetarian. The fish could be swapped out in favor of smoked (or grilled) strips of eggplant, or smaller strips of sundried tomato soaked in a small amount of balsamic vinegar. These can be made a few hours ahead and kept in the fridge until needed, maybe even overnight. At some point the cucumber will start to dry out and become limp, so don’t let them sit around too long. Getting salt on the cucumber will cause this to happen faster, so it’s probably better to avoid salting the cucumber slices. As with all foods which won’t be cooked after handling, it is important to make sure that your hands and tools are properly clean before starting. Makes enough for 6-8 people, roughly 32 pieces. Equipment: • medium to large mixing bowl • two identical (or at least similar) teaspoons Ingredients: 1 cup cream cheese softened 4 ea dill sprigs roughly 1/8 cup chopped 1 ea English cucumber 140 g smoked salmon 1⁄4 tsp lemon zest Procedure: 1. Place the cream cheese into the mixing bowl; allow it to warm covered, if necessary. Stir the cream cheese to soften it completely until there are no lumps remaining. 2. Chop the dill and add it to the cream cheese. 3. Zest about half of a lemon’s zest into the bowl. 4. Optionally add a small amount of freshly-ground black pepper to the cheese. 5. Stir the cream cheese and aromatics until thoroughly combined. 6. Refrigerate the cream cheese mixture. 7. Make 32 3-5mm thick slices of cucumber, arranged in a single layer on a platter or cutting board. 8. Using the two spoons, make small quenelles of cheese mixture and place one on each slice of cucumber. 9. Place a small (~4g) twist of smoked salmon atop each quenelle. 10. Garnish each finished stack with a small fragment of dill frond. Music: http://www.bensound.com/royalty-free-...