This elegant appetizer is an easy one to throw together at the last minute.

Steps

1. Wash and peel the cucumbers, leaving small stripes of peel. Slice cucumber into diagonal wedges, about ½-inch thick. Set aside.
2. Place the mascarpone, lemon zest, chives, and a pinch of salt in medium bowl. Add a tablespoon of the lemon juice along with several grinds of black pepper. Stir until smooth, then taste. (I like the spread lemony and peppery, so I often add all of the lemon juice and lots of black pepper; adjust according to your taste.)
3. Spread a generous spoonful of the mascarpone onto each cucumber wedge. Top with bits of flaked salmon. Garnish with an extra twist of black pepper.