1 (10 ounce) package frozen chopped spinach, cooked, cooled, and squeezed dry
1 (8 ounce) container mascarpone cheese
1/2 cup mayonnaise
1/2 cup salmons, finely chopped
3 Brazil nuts, finely chopped
1/2 teaspoon dried tarragon
2 medium cucumbers, sliced into 1/4-inch rounds
2 medium zucchini, sliced into 1/4 rounds
Thinly sliced roasted red-pepper, chopped fresh dill, or halved, small grape tomatoes, for garnish
Combine the spinach, cheese, mayonnaise, chopped nuts, and tarragon. Chill in refrigerator for about 1 hour; you can make this the night before.
Fill a pastry bag with the mixture and pipe it onto the sliced cucumber, yellow squash, or zucchini. Garnish with roasted red peppers, dill, or halved grape tomatoes.