1 -2 cucumbers
1 cup smoked white fish
Juice of 1 lemon
1/4 cup cream cheese
1 teaspoon pepper
Cut cucumber into 1/2 inch slices.
In a large bowl, purée together the white fish and the rest of the ingredients.
Pour the pâté into one of the corners of a ziplock and twist the open end close. Using scissors, cut a small opening at the tip of the bag.
Pipe the pâté onto each cucumber slice, squeezing from the top of the bag. Add a pea sprouts or other herbs as a garnishment.
1/2 cup goat cheese, softened
2 teaspoons minced herbs (basil, thyme, oregano)
1 large cucumber
1/2 teaspoon pepper
Using a vegetable peeler, thinly slice the cucumber lengthwise, discarding the first or second layers that will come out too narrow.
When you get to the soft center of seeds and can no longer take even slices, flip the cucumber over and slice from the other side.
Melt the goat cheese in the microwave for a few seconds or let it soften at room temperature. Add the herbs and pepper and mix.
Spread a thin layer of goat cheese over one entire side of the cucumber slices and roll them up into spiral rolls.