1. Cut a long English cucumber in half lengthwise, then use a spoon to scoop out the seeds from the center of the cucumber, creating a cavity in each half. Use a paper towel to gently pat dry the cucumber halves, removing any excess liquid (it's a great way to ensure the filling stays in place).

2. Fill each cucumber half with the softened cream cheese (you can use a knife, small spoon or even a piping bag / pastry bag), then use a knife to smooth the cream cheese filling evenly across the cavity.

3. Cut the cream cheese-filled cucumber halves into bite-sized pieces. Wipe the knife clean between cuts if the cheese sticks. Cut the salmon into strips.


4. Place a salmon strip over cream cheese cucumber bite, folding it in half to create two layers of salmon. Thread a manzanilla olive onto a skewer (or a toothpick), leaving some space below it. Then thread the skewer through the smoked salmon, cream cheese, and cucumber bite, ensuring they are securely stacked. Repeat this process for the remaining little bites. (If stacking everything and then threading, the cream cheese may become displaced).

5. Arrange the assembled cream cheese cucumber bites on a serving platter. For best results, serve immediately.