Sardine-Stuffed Cucumbers

• 6 small cucumbers
• 6 oz. cream cheese
• 1 can sardines
• 2 Tbsp. sour cream
• 1 Tbsp. fresh dill, chopped
• 1 Tb. chives, chopped
• salt & pepper

Scrape unpeeled cucumbers lengthwise with fork tines to make a scalloped edge. Cut into 2-inch thick slices; remove seeds. Place on a wax-paper-lined cookie sheet. Mash sardines. Mix with herbs. Mix cream cheese with sour cream until softened. Add to sardines and herbs, and
mix well. Season with salt and pepper to taste. Fill cucumber rings with mix, place in refrigerator and chill for several hours. Serve as hors d'oeuvres or snacks. After they're chilled, these may be
carefully packed in a Ziploc bag and kept refrigerated for three or four days.

Variation: If you don't care for sardines, try the same recipe using canned tuna or a couple of ounces of finely chopped lox.