To
prepare Salmon Cream, combine smoked salmon, softened cream
cheese, lemon zest, dill, Worcestershire Sauce, lemon juice
and black pepper. Mix until well combined and transfer to a
pastry bag with a large star tip. Lightly butter toasted bread
squares and place on a work tray or surface. Top with each with
a cucumber slice, folding if necessary. Pipe a "rosettes"
of Salmon Cream onto cucumber slices.
Garnish
with finely chopped red onion, capers and fresh dill sprigs.
Transfer to a fancy serving platter and serve with chilled
Champagne.
