Ingredients

3/4 pound Norwegian smoked salmon
8 ounces soft cream cheese
Salt and pepper
3 tablespoons creme fraiche or sour cream
2 cucumbers
2 tablespoons chopped fresh or drained canned pineapple

Directions

In food processor, chop
up salmon into a paste. Add cream cheese, salt and pepper, and creme fraiche to make a mixture loose enough to
pipe out into cucumber boats. Peel cucumbers and halve lengthwise. Slice cucumbers into 2-inch lengths. Use
melon baller to scoop out the cucumber to make into small canoe-shapes. Spoon salmon mixture into pastry bag
fitted with a with star tip, and pipe mixture into each cucumber "canoe." Top with a small amount of
pineapple.