Cucumbers with Smoked Salmon Spread

1 English cucumbers (14 to 16 ounces)
2 ounces lox-style smoked salmon, cut up
2 ounces goat cheese or cream cheese, softened
2 ounces cream cheese, softened
2 teaspoons snipped fresh dill
1/8 teaspoon fresh ground black pepper
Fresh dill sprigs (optional)

Cut cucumber into 1/4-inch thick slices. (If desired, place in a zipper-top plastic bag with a paper towel and refrigerate for up to 24 hours.) In food processor bowl combine salmon, goat cheese, cream cheese, dill and black pepper. Cover and process until smooth. (If desired, cover and chill for up to 3 days.) Before serving, place in pastry bag fitted with 1/2-inch wide star tip. Arrange cucumbers in single layer on large serving platter. Pipe some of cheese mixture onto each cucumber round.  If desired, cover and chill for up to 2 hours before serving. Garnish with fresh dill, if desired. Makes 20 to 24 servings (2 pieces per serving).