Ingredients:

  • 2 large (approx. 1 lb / 450g) English cucumbers
  • 2 tsp (10ml) lemon juice
  • 8 oz (225g) cream cheese, softened to room temperature
  • 2 tbsp (30ml) fresh dill, finely chopped
  • 1/4 tsp (1.5g) garlic powder
  • 1/4 tsp (1.5g) fine sea salt
  • 1/8 tsp (0.7g) cracked black pepper

Instructions:

  1. Trim the ends of the English cucumbers and slice them into rounds exactly 1/2 inch (1.25cm) thick.
  2. Use a small melon baller or a measuring spoon to scoop out a small indentation from the center of each slice, leaving a sturdy rim.
  3. Lay the slices on a paper towel and pat the tops firmly to remove surface moisture.
  4. In a medium bowl, beat the softened cream cheese until smooth and aerated.
  5. Fold in the chopped dill, lemon juice, garlic powder, salt, and pepper, stirring until the mixture is uniform.
  6. Transfer the mixture to a piping bag and pipe a generous swirl of cream cheese into the center of each cucumber well.
  7. Garnish each bite with a tiny sprig of fresh dill or a pinch of paprika.
  8. Place the platter in the refrigerator for 10 minutes before serving to firm up the filling.