Kim’s Salmon Rounds

We’re closing in on the last of the 2016 Holiday Appetizer Pot-Luck recipes.

Kim made this one and totally changed the recipe I’d sent out and made it all her own… no surprise there.

Instead of making the cream cheese mixture the recipe called for, Kim used Boursin. Use any flavor you prefer.

Smoked Salmon and Cream Cheese Cucumber Rounds

• 2 English cucumbers, peeled and cut into 1-inch thick rounds
• 5.2-ounce package Boursin, room temperature
• 1 pound smoked salmon, cut into bite-sized pieces
• 40 small fresh dill sprigs
• Toothpicks

Arrange cucumber rounds on a platter. Spread 1 heaping teaspoon of Boursin on top of each cucumber slice, then top each slice with a bite-sized piece of smoked salmon.

Place a small dill sprig on top of the salmon and insert a toothpick down the center to keep it in place.

Serve at once or cover and refrigerate for up to 2 hours.

Makes about 40 rounds

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