Smoked Salmon Canapes - cooking recipe

Ingredients

3 medium cucumbers
2/3 cup reduced-fat cream cheese
1/4 cup smoked salmon, chopped
2 tablespoons horseradish
32 slices pumpernickel rounds
1/4 cup red caviar
parsley (to garnish) or dill sprigs (to garnish)

Preparation

With a vegetable peeler remove and discard a long strip of the green outer peel.
On the same side continue to pare long thin strips edged in dark green until you reach the seedy portion (You should get about 3 strips). Rotate the cuke a quarter turn and continue paring.
You will need 3 dozen strips Bring a saucepan of water to a boil and add strips and blanch for 5 SECONDS Refresh in cold water and dry on paper towels.
Blend together the cream cheese, smoked salmon and horseradish.
(You can do the strips and mix the salmon/ cheese the day before you are serving, store in the fridge) Shortly before serving spread the cheese/salmon mixture on the pumpernickel rounds, Drape a cuke strips on each and top with a small dollop of caviar.
Garnish the serving platter with parsley or dill.