Instructions: Drain the yogurt in a fine sieve set over a bowl, its surface covered with

plastic wrap, chilled, overnight. Cut the cucumber crosswise into sixteen

3/4-inch pieces and with a melon-ball cutter scoop out the centers, forming 1/4-inch-thick cups. Sprinkle the cucumber cups with salt and let

them drain, inverted, on paper towels for 10 minutes. In a bowl combine well the yogurt, the scallions, the minced dill, salt and pepper to taste.

Pat the cucumber cups dry gently and divide the yogurt mixture among them. Cut the salmon into eight 6- by 1/2-inch strips, halve the strips diagonally, and roll them up, beginning with the pointed ends and turning the edges slightly, to form rose shapes. Arrange the salmon roses and the

dill sprigs decoratively on the yogurt mixture. The filled cucumber cups may be made 1 hour in advance and kept covered and chilled.

Makes 16 hors doeuvres.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.