*Soak macadamia nuts overnight in water, covered. This helps to make the cream cheese smooth and creamy. Rinse and drain well.
In a high speed food processor or blender combine macadamia nuts, lemon juice, garlic, water, coconut oil, salt and pepper.
Blitz until smooth, scraping down sides as needed. Adjust seasoning. *Add just a touch of extra water if needed.
Transfer to a bowl and mix through chives. Set aside in refrigerator to cool.
Slice cucumbers on a diagonal. Arrange on a serving platter.
Top with macadamia cream cheese and a piece of smoked salmon on each.
Top with grated lemon zest and a pinch of cracked black pepper.
Garnish with fresh dill.
Keep in refrigerator until ready to serve, chilled.