Smoked Salmon and Cucumber Rounds

Wash and pat dry the 2 English cucumbers. Slice them into 1/2-inch thick rounds, creating about 32 pieces. Using a small spoon, scoop out a small depression in the center of each cucumber round to create a cup, being careful not to go all the way through.

In a mixing bowl, combine 8 oz cream cheese, 1/4 cup chopped fresh dill (reserving some for garnish), zest from 1 lemon, 1 tsp black pepper, and 1/4 cup unflavored protein powder. Mix until well incorporated.

In a separate bowl, whip 4 large egg whites until they form stiff peaks. Gently fold the whipped egg whites into the cream cheese mixture to create a lighter, protein-rich spread.

Finely dice 1/2 small red onion and drain 3 tbsp capers. Set aside.

Squeeze juice from half the lemon and toss the cucumber rounds in it to add flavor and prevent browning.

Pat the cucumber rounds dry with paper towels and arrange them on a serving platter.

Using a piping bag with a star tip (or a small spoon), pipe about 1 tbsp of the cream cheese mixture onto each cucumber round.

Cut the 16 oz smoked salmon into small pieces that will fit nicely on top of the cream cheese mixture.

Top each cucumber round with a piece of smoked salmon, a few diced red onions, and a few capers.

Sprinkle everything bagel seasoning over the assembled rounds.

For added texture and carbs, serve 4 whole grain crackers per person alongside the cucumber rounds.

Garnish with the remaining fresh dill and refrigerate for at least 30 minutes before serving to allow flavors to meld.

Serve chilled with lemon wedges on the side for an extra burst of freshness.