Cucumber Watercress Chevre

3 cucumbers


salmon roe




Slice cucumber into half-inch discs, then using an apple corer, remove seedy center sections.  Scoop chèvre into a ziplock bag, twist it tight, and cut the corner so you can use it like a pastry bag.  Place cucumbers on a serving tray.  Fill the centers with chèvre, then top with caviar and salmon roe.  Serve chilled.