- 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
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.