Mix first 4 ingredients separately in a bowl and refrigerate.

Using a peeler, create stripes on the outside of the cucumber by peeling along length of cucumber, leaving every other section intact.

Cut off ends of cucumber and slice into 1-inch rounds. Using a serrated grapefruit spoon, carefully scoop out the inner flesh from the top 2/3′s of each cucumber slice being careful not to scoop all the way through or break the skin. Use a sharp knife and cut out the “crown” shape pictured above. You can also leave it simply horizontal if you don’t have the time to be precise.

Mix chopped scallions or chives, pitted olives, roasted pepper, diced jalapeno pepper, chopped red radish, chopped dill and pimiento in a bowl. Mix in refrigerated Temp Tee mixture.

Transfer the mixture to a pastry bag with a large star tip. Pipe the filling generously into each cucumber section. Using a lemon zester (pictured below), garnish with smoked salmon, a lemon twist and some chive sprigs.