Wasabi Cream Cheese and Smoked Sockeye Salmon Cucumber Appetizers

• 2 oz. PHILADELPHIA Cream Cheese, softened
• 1/2 tsp. wasabi powder
• a bit of warm water (about 3/8 tsp.)
• 2 cucumbers
• 4 oz. smoked sockeye salmon
• wooden toothpicks

1. About twenty minutes before you want to start working, set the cream cheese out on the counter to soften.
2. (You can skip this step, if necessary, but it will mean a bit more effort in the next step, mixing the cream cheese with the wasabi.)
3. When the cream cheese is softened combine the wasabi powder and water to make a smooth paste.
4. Mix the cream cheese in with the wasabi paste until it is combined.
5. Wash the cucumbers well and then peel them lengthwise in alternating strips.
6. Slice the cucumbers into disks about an eighth to a quarter inch thick.
7. Top each cucumber slice with a fold of smoked salmon.
8. Put a 1/2 tsp.
9. of cream cheese atop the salmon.
10. Secure each appetizer with a toothpick.
11. Serve on a tray.
12. Note: Takes a half hour of active labor plus about twenty minutes to soften the cream cheese.

philadelphia cream cheese, wasabi powder, water, cucumbers, sockeye salmon, toothpicks

Taken from www.kraftrecipes.com/recipes/wasabi-cream-cheese-smoked-sockeye-salmon-cucumber-appetizers-167165.aspx (may not work)