Salmon Canopies

Ingredients

2 medium cucumbers, peeled

4 ounces cooked salmon

2 tablespoons lemon juice

1 tablespoon finely chopped onion

1 tablespoon capers, drained

1 tablespoon minced fresh parsley

1/2 teaspoon Dijon mustard

1/8 teaspoon pepper

Directions

Cut cucumbers in half lengthwise; remove and discard seeds. In a small bowl, combine the remaining ingredients. Spoon into cucumber halves.

Wrap in plastic wrap. Refrigerate for 3-4 hours or until filling is firm. Cut into 1/2-in. slices. Yield: about 3-1/2 dozen.