Cut cucumbers into 3/4-inch slices. Using a tiny spoon or a small melon baller, form cucumber cups by scooping out seeds, leaving some flesh in base of cup; set aside.
Optional: Cut lengthwise stripes out of the outer skin of the cucumber or make any design you like: Zig Zags, Curves,
etc. Just leave some of the skin on. &
In medium-size bowl using a fork, flake smoked salmon, discarding skin and any bone. Blend in sour cream, cilantro, lime zest, lime juice, salt, and
cayenne pepper to taste.
Mound salmon into cucumber cups; sprinkle lightly with a few grains cayenne pepper. Garnish with additional lime peel strips, if desired.
Makes about 24 cucumber cups.
