4 oz. of cream cheese, softened
4 oz. smoked salmon
2 handful of chopped chives
1 leek, sliced and washed well
Juice from 1 lemon
1 handful of chopped parsley
Salt, to taste
Black pepper, to taste
Cut the cucumbers with the skin into cylinders shapes, leaving in each shape a flat side, so it stands.
Remove cucumber seeds with a spoons and reserve in a bowl.
For the paste:
Combine softened cream cheese in a food processor with the salmon, leek, parsley, lemon juice, salt, and pepper. Blend until smooth. Then add the reserved cucumber seeds and mix gently to combine.
Fill the cucumbers with the mixture of cream cheese, and put it in the fridge.
Let it in the fridge until you serve it. Garnish with chopped chives.
Rosé or Pinot Noir