Step 1

In a medium bowl combine red onion, cream cheese, capers, dill and lox.

Step 2

Peel cucumbers leaving strips of skin, then slice into 1/2 inch thick slices. With a melon baller scoop out a shallow pocket in the middle of the cucumber slices—do not cut all the way through the slice.

Step 3

Spoon about 1 tablespoon of the salmon mixture into each cup and transfer to a platter, garnish with more dill.

Step 4

Cucumber cups can be assembled up to 24 hours ahead of serving. Just keep them chilled in an airtight container until ready to serve.