Smoked Trout on Cucumber Rounds
1 8-ounce package cream cheese, room temperature
1/2 cup minced fresh dill (from about 3 bunches)
2 green onions, finely chopped
1 tsp grated lemon peel
2 english cucumbers, sliced into ¼ thick rounds
8 ounces smoked trout fillets, broken into 1-inch pieces
Fresh dill sprigs
Mix first 4 ingredients in small bowl. Season with freshly ground black pepper. (Can be made 2 days ahead. Cover; chill. Bring to room temperature before using.)
Spread small amount of cheese mixture on cucumbers. Top with trout piece; garnish with small dill sprig. Arrange on platter. (Can be made 6 hours ahead. Cover; chill.)
If you can't find smoked trout you can substitute smoked salmon. Belgian endive can also be used in the place of the cucumbers.
Serve with chilled Pey-Marin Vineyards Riesling.