Light cream cheese can be substituted for regular cream cheese in this dish. If Cajun flavored smoked salmon is not available, 1/2 teaspoon of cajun seasoning can be added to plain smoked salmon.
| 8 ounces | softened cream cheese |
| 8 ounces | boneless smoked salmon, cajun flavored |
| 1 tablespoon | lemon juice |
| 1/4 cup | chopped capers |
| 1 tablespoon | horseradish |
| 1/4 cup | plain sour cream or greek yogurt |
| 1 tablespoon | Worcestershire sauce |
| 2 dashes | tabasco sauce |
| 1/4 cup | sliced green onions |
| 1/2 cup | fresh chopped parsley divided in two |
| 1/2 teaspoon | dry dill weed |
| 1 each | seedless cucumber |
| 20 eachs | toasted French bread |
1. Beat cream cheese in a large bowl with a spoon until soft.
2. Add smoked salmon, lemon juice, capers, horseradish, sour cream or greek yogurt, Worcestershire sauce, tabasco, green onions, half of the parsley, and dill weed. Mix well but gently. Chill 2 hours before serving.
3. Wash and slice cucumber into 1/4 inch round discs. Slice French bread into 1/2 inch slices and toast in oven on a baking sheet for 15 minutes or until golden brown. Let cool.
4. Spread a tablespoon of pate on cucumber slices and toasted french bread. Garnish with reserved chopped fresh parsley.
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