Ingredients
2
ounces salmon lox, finely chopped
1/2
package (8-ounce size) fat-free cream cheese, softened
3/4
teaspoon chopped fresh dill weed or 1/4 teaspoon dried dill weed
1
large cucumber, cut into 1/4-inch slices (12 slices)
1
large carrot, cut into 1/4-inch slices (12 slices)
Dill weed sprig, if desired
Preparation
Mix lox, cream cheese and chopped dill weed.
Place lox mixture in decorating bag fitted with large star tip. Pipe 1 heaping teaspoonful onto each cucumber and carrot slice. Or spoon lox mixture onto each slice.
Garnish each with dill weed sprig.
