Salmon-Cucumber Stuffed Nasturtium Leaves - cooking recipe

Ingredients

2 ounces salmon cream cheese spread, softened
1/4 cup cucumber, finely minced
salt
20 large nasturtium leaves
20 long stemmed nasturtium blossoms

Preparation

Mix together the salmon cream cheese, cucumber, and salt until smooth.
Spoon about a teaspoonful of the mixture into the center of each leaf.
Roll the leaves up into a tight roll.
Wrap the blossom stems around the leaf and tie tightly.
Chill for up to an hour before serving.