2 ounces salmon lox, finely chopped
1/2 package (8-ounce size) cream cheese, softened
3/4 teaspoon chopped fresh dill weed or 1/4 teaspoon dried dill weed
1 large cucumber, cut into 1/4-inch slices (12 slices)
1 large carrot, cut into 1/4-inch slices (12 slices)
 Dill weed sprig, if desired

     Mix lox, cream cheese and chopped dill weed. 
     Place lox mixture in decorating bag fitted with large star tip. Pipe 1 heaping teaspoonful onto each cucumber and carrot slice. Or spoon lox mixture onto each slice.
     Garnish each with dill weed sprig.

Recipe courtesy of Betty Crocker

Comments

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Chaya     |173.77.81.xxx |2010-01-20 02:07:07 This is a delight. I love lox and with fresh vegetables and a bit of cream cheese, you have flavor, pure flavor. Love your new look. Nice, clean, sharp and uncluttered. Reply | Quote 0   0

Nancy Robertson   |65.33.85.xxx |2010-07-19 03:43:32 I too loved this recipe! eep up the good work, very delightful! Reply | Quote 0   0

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