Cucumber Rounds with Herbed Cream Cheese

Toast 1/4 cup of pine nuts in a dry skillet over medium heat for about 5 minutes until golden brown, stirring frequently to prevent burning. Set aside to cool.

Finely mince 3 cloves of garlic and finely chop 1/4 cup each of fresh dill, chives, and parsley.

In a medium bowl, soften 16 oz of cream cheese at room temperature for about 15 minutes.

Add the minced garlic, chopped herbs, 1 tbsp lemon zest, 2 tbsp lemon juice, 1/2 tsp sea salt, and 1 tsp black pepper to the cream cheese. Mix thoroughly until well combined and smooth.

Wash and dry 2 large English cucumbers. Slice them into 1/4-inch thick rounds, yielding approximately 60-70 rounds.

Finely dice 1/4 cup of red onion and drain 2 tbsp of capers.

Using a piping bag with a star tip (or a zip-top bag with the corner snipped), pipe about 1 tablespoon of the herbed cream cheese mixture onto each cucumber round.

Cut 8 oz of smoked salmon into small pieces and place on top of half of the cucumber rounds.

Garnish the salmon-topped rounds with capers and diced red onion.

Sprinkle the toasted pine nuts over the remaining cucumber rounds.

Arrange the cucumber rounds on a serving platter alongside 8 oz of high-fiber flaxseed crackers.

Refrigerate for at least 10 minutes before serving to allow flavors to meld.