Cucumber Bites with Herbed Cheese and Salmon Mousse

For Salmon Mousse: In a food processor, pulse salmon, cream cheese, dillweed, pepper and garlic until smooth. Transfer mixture to a pastry bag fitted with a decorative tip; set aside.

For Herbed Cheese: In a small bowl, combine the semisoft garlic and herb cheese with 2 tablespoons whipping cream, stirring with a fork until lightened and smooth. (If necessary, add cream to reach a piping consistency.) Transfer the mixture to a pastry bag fitted with a decorative tip; set aside.

Cut cucumber into 1/2-inch-thick slices. Gently scoop out most of the seeds from the center of each slice, leaving a small portion to keep the filling from falling out. Arrange slices on a serving platter. Pipe a dollop of the Salmon Mousse or Herbed Cheese onto each slice. Serve immediately, or chill up to 6 hours.