Seafood season is here and Rainforest is serving up delicious recipes for you to enjoy. Whether you’re going meat-free for Lent, embracing a healthier lifestyle or seeking quick and convenient weekday meals, there is something for everyone.

Cream Cheese Cucumber Bites with Rainforest Smoked Salmon

Ingredients

● 1 pack Rainforest Smoked Salmon, cut into 2-inch strips

● 12 slices cucumber, each about ¾-inch thick

● 2 ounces cream cheese, softened

● 1 tablespoon chopped fresh dill

● ½ teaspoon lemon zest

● 1 teaspoon fresh lemon juice

● ½ sml red onion (minced)

● ½ tablespoon honey

● ¼ teaspoon ground black pepper

● 12 small fresh dill sprigs

Method

1. Form a cup in each cucumber slice by using a melon baller to scoop a 1/2-inch-deep depression from one side. Place cucumbers, scooped-sides down, onto paper towels to drain for 15 minutes.

2. Mix cream cheese, chopped dill, lemon zest, lemon juice, minced onion, honey and pepper in a bowl until well- combined.

3. Spoon about 1/2 teaspoon cheese mixture into each cucumber cup. Top each cup with a salmon strip and a dill sprig.

Enjoy!

Recipe & photography by Chef Brian Lumley

Rainforest Smoked Salmon (Photo: Brian Lumley)

Cream cheese cucumber bites (Photo: Brian Lumley)