• Bake the phyllo cups according to package directions. Set aside.
  15 phyllo cups

Make the filling:

• Grate ½ cup of cucumber onto a paper towel. Gently squeeze and press the paper towel around the shredded cucumber to remove as much liquid as possible.
  ½ cup cucumber
• Note: This step is very important, otherwise you will have too much liquid in your filling and it will be very messy and runny.
• Place cream cheese, sour cream, shredded cucumber, lemon juice, lemon zest, onion powder, garlic powder, and salt in a food processor.
  ½ cup cream cheese, softened, ¼ cup sour cream, 1 ½ tsp lemon juice, 1 tsp lemon zest, 1 tsp garlic powder, 1 tsp onion powder, ½ tsp salt
• Pulse until smooth, scraping down the sides as needed.

To assemble:

• Place a teaspoon of cream cheese mixture into a phyllo cup.
• Top with a piece of smoked salmon.
  4 oz cold smoked salmon
• Sprinkle with chives.
  2 Tbsp chives
• Repeat with the remaining phyllo cups. Serve immediately.