lox and cream cheese stuffed cucumbers

How To Make lox and cream cheese stuffed cucumbers

• 1

  Using a peeler, create stripes on the outside of the cucumber by peeling along length of cucumber, leaving every other section intact.
• 2

  Cut off ends of cucumber and slice into 1-inch rounds.
• 3

  Using a melon baller, scoop out the seeds and inner flesh from the top 2/3's of each cucumber slice. Do not scoop all of the way through. Set aside.
• 4

  In a bowl, combine equal parts cream cheese and sour cream.
• 5

  Mix in salmon, shallots, lemon juice, salt and pepper, combining thoroughly.
• 6

  Transfer the mixture to a pastry bag with a star 8 tip.
• 7

  Pipe the filling generously into each cucumber section.
• 8

  Garnish with sprig of dill.
• 9

  As an alternative, use red pepper cream cheese.
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