Ingredients
1
package (4.5 oz) smoked salmon (hot-smoked), skin removed, flaked
1/3
cup pimiento cheese spread (from 5-oz jar)
2
teaspoons mayonnaise or salad dressing
2
medium green onions, thinly sliced (2 tablespoons)
1/8
teaspoon pepper
16
slices cocktail pumpernickel bread
16
thin slices seedless cucumber
2
tablespoons tiny dill weed sprigs
Preparation
In medium bowl, mix salmon, cheese spread, mayonnaise, onions and pepper. Spread evenly on bread slices.
Cut cucumber slices in half almost to edge and twist; place on salmon mixture. Garnish with dill weed sprigs.
