Remove cream cheese from fridge and leave out to bring to room temperature while completing steps below - this will make blending much easier.

Slice both cucumbers into 1/4 inch chips on a bias, with or without the skin, and lay out on a serving tray.

Slice smoked salmon into triangles approximately the size of your cucumber slices.

For the Champagne Lemon Creme - cube softened cream cheese. In a mixing bowl combine cream cheese, a pinch of salt and pepper, and blend for 1 minute with a hand mixer.

Add 4-8 ounces of Lisbon Lemon Jam to the cream cheese mixture. Blend until fully incorporated and smooth. As an option, leave 1-2oz in the jar for a garnish on each bite.

Time to assemble - place a triangle of salmon on each cucumber slice. Then quenelle the creme on top of the salmon. (A quenelle is a decorative oval shape formed by using 2 spoons. The size of the spoon will determine how big the quenelle is and we suggest two standard spoons or slightly smaller for this recipe.)

Hold a spoon in each hand. Scoop a large grape sized amount of mixture into one spoon. Gently curve second spoon towards you, pressing bowl of spoon against creme and scooping it into second spoon as you go.

Transfer mixture back to first spoon in same manner. You will start to see that it develops a smooth surface from where the spoon has scooped it. Keep scooping back and forth until a smooth oval shape is achieved then gently dollop creme on top of each cucumber and salmon bite.

Top bites with a micro dollop of Lisbon Lemon Jam, serve and Enjoy!

Tasty Tip: Extra creme can be refrigerated for up to 5 days and leftovers are great for spreading on a bagel!