Instructions.

• 1 Remove cream cheese from fridge and leave out to bring to room temperature while completing steps below - this will make blending much easier.
• 2 Slice both cucumbers into 1/4 inch chips on a bias, with or without the skin, and lay out on a serving tray.
• 3 Slice smoked salmon into triangles approximately the size of your cucumber slices.
• 4 For the Champagne Lemon Creme - cube softened cream cheese. In a mixing bowl combine cream cheese, a pinch of salt and pepper, and blend for 1 minute with a hand mixer.
• 5 Add 4-8 ounces of Lisbon Lemon Jam to the cream cheese mixture. Blend until fully incorporated and smooth. As an option, leave 1-2oz in the jar for a garnish on each bite.
• 6 Time to assemble - place a triangle of salmon on each cucumber slice. Then quenelle the creme on top of the salmon. (A quenelle is a decorative oval shape formed by using 2 spoons. The size of the spoon will determine how big the quenelle is and we suggest two standard spoons or slightly smaller for this recipe.)
• 7 Hold a spoon in each hand. Scoop a large grape sized amount of mixture into one spoon. Gently curve second spoon towards you, pressing bowl of spoon against creme and scooping it into second spoon as you go.
• 8 Transfer mixture back to first spoon in same manner. You will start to see that it develops a smooth surface from where the spoon has scooped it. Keep scooping back and forth until a smooth oval shape is achieved then gently dollop creme on top of each cucumber and salmon bite.
• 9 Top bites with a micro dollop of Lisbon Lemon Jam, serve and Enjoy!
• 10 Tasty Tip: Extra creme can be refrigerated for up to 5 days and leftovers are great for spreading on a bagel!