Note: This makes too much for a small group; try 1 large cucumber and 1 can salmon.

Ingredients:

� 3 cucumbers
� 2 7.75 oz cans salmon, drained and flaked
� 1 ounce cream cheese
� 1 teaspoon dried dill
� dash garlic powder
� 1/2 cup finely diced red bell pepper

Preparation:

Score the cucumbers with the zester. Slice about 1 1/2 inches off one end and, with a spoon, carefully hollow out the inside, removing the seeds, to form a tubular cucumber shell.

Prepare the filling by combining the salmon with the cream cheese, dill and garlic powder. Fill the hollowed cucumbers with the salmon mixture and chill for 1 hour.

Just before serving time, carefully slice the scored cucumber into 1/2-inch rounds. Garnish by lightly sprinkling each round with the diced red pepper for a colorful confetti effect.