Cucumber Canapés with Smoked Salmon Mousse

Cucumber bites garnished with smoked salmon mousse for a gourmet appetizer.

Cucumber Canapés with Smoked Salmon Mousse

A delightful and elegant dish featuring a creamy smoked salmon mousse served on crisp cucumber slices, perfect for any gathering or casual snacking.

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Prep Time 30

Total Time 30

Servings: 6 pieces

Course: Appetizer, Snack

Cuisine: American

Calories: 120

Ingredients Method Notes

Ingredients

For the mousse

150 g smoked salmon Provides a rich, umami flavor.
150 g cream cheese Softened for better mixing.
30 g sour cream Adds subtle tang.
40 g mayonnaise Lends richness and smooth texture.
1/3 cup fresh dill, chopped Brightens the dish.
1 clove garlic, minced Offers a punch of flavor.
2 tsp lemon zest Introduces citrusy brightness.
2 tbsp lemon juice Provides acidity.
1/4 tsp salt Essential seasoning.
1/4 tsp black pepper Essential seasoning.

For assembly

3 long cucumbers (Telegraph/English) Crisp texture for the base. Can substitute with 6 standard cucumbers.
extra sprigs dill For garnish.
as needed slices lemon For serving.

Method

Preparation of Mousse

Place smoked salmon, cream cheese, sour cream, mayonnaise, chopped dill, minced garlic, lemon zest, lemon juice, salt, and pepper into a food processor.
Blitz until completely smooth, pausing to scrape down the sides.

Piping Mousse

Fit a piping bag with a wide star tip nozzle and transfer mousse into the bag.
Refrigerate piping bag for 5 hours to firm up the mousse.

Assembling Canapés

Slice cucumbers into 1.5cm thick pieces.
Scoop out a well from the center of each cucumber slice using a small melon baller or spoon.
Pipe salmon mousse into the wells of the cucumber slices.
Top each canapé with a sprig of dill and serve immediately, adding lemon slices for garnish.

Notes

Ensure cream cheese is at room temperature for a smoother mousse. Consider adding horseradish for a spicier kick. Experiment with toppings like caviar or capers for variety.