1 large English cucumber
1 carton (8 ounces) spreadable chive and onion cream cheese
7 to 8 ounces smoked salmon or lox, chopped
With a fork, score cucumber peel lengthwise; cut into 1/4-in. slices. Pipe or spread cream cheese onto each slice; top with salmon. Sprinkle with chives. Refrigerate until serving. Yield: about 3 dozen.