Cucumber Rounds with Beet Cream and Smoked Salmon Jennifer Rubell   From Every Day with Rachael Ray November-December 2005 MAKES SIXTEEN ROUNDS Prep Time: 30 Minutes 1/4 cup sour cream 1/4 cup cream cheese, at room temperature 1/4 cup jarred pickled beets, drained and chopped 1 teaspoon fennel seeds Salt and freshly ground pepper 1/2 European cucumber, sliced into 16 rounds (1/4 inch thick) 4 ounces sliced smoked salmon, cut into 16 strips In a bowl, combine the sour cream, cream cheese, beets and fennel seeds and stir well. Season to taste with salt and pepper. Place a cucumber round on a platter and top with a dollop of the beet mixture. Roll up a salmon strip and place on top of the beet mixture. Repeat with the remaining cucumber rounds.

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