We had a small, intimate cocktail party gathering at our house last night for fifteen people. Nothing terribly fancy, just laid back, casual fun with friends. When I was coming up with ideas of which hors d’oeuvre to serve, I came across the ever inspiring White On Rice Couple’s post on stuffed cucumbers. They were so beautiful, and so simple that I decided I would borrow the concept and make something similar, only with smoked salmon instead of prosciutto. I began by slicing English cucumbers into about one inch thick coins. I then took a melon baller and scooped out about a teaspoon’s worth of the seeds, creating a little cup in which to put the stuffing. For the filling I combined one eight ounce package of softened cream cheese, with about a cup of sour cream, one garlic clove (which I grated on my microplane zester), a couple of tablespoons of chopped fresh dill, salt, freshly ground black pepper, and about a half a teaspoon of prepared horseradish (the cucumbers themselves aren’t seasoned so you want the filling to be extra flavorful). I made little smoked salmon roses by cutting long, thin triangles of the smoked salmon (maybe two and a half to three inches in length), and rolling them up from the tip to the base into little spirals. Once rolled, with the back of a pairing knife I gently fold back each of the “petal” layers, and set aside. Right before I was ready to serve I lined up the cucumber cups on a large white platter, and piped in about a teaspoon and a half or so of filling into each. I then topped each of them with a dill frond, and then with the little smoked salmon roses. They are beautiful, rich, creamy, and delicious. They have an almost tzatziki like flavor to them which is a perfect backdrop for the salty smoked salmon. Simple. Easy. Beautiful. Delicious. Enjoy!