Ingredients
3 English cucumbers, sliced to 2.5cm rounds
225g cream cheese, at room temperature
145g FAGE Total yoghurt
½ teaspoon onion powder
½ teaspoon garlic powder
¼ teaspoon salt
Zest of 1 lemon
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Steps
- Lay out cucumber rounds onto a serving tray.
- In a medium bowl, whisk together cream cheese, yogurt, onion and garlic powder, salt, and lemon zest. Add the mixture to a pastry bag fitted with a star tip.
- Top each cucumber rounds with smoked salmon and pipe a generous amount of yogurt filling. Sprinkle on dill and cracked pepper. Serve immediately.
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