Cucumber Canapés with Smoked Salmon Mousse
User Reviews
5
Cucumber Canapés with Smoked Salmon Mousse
Description
This recipe involves making a smooth smoked salmon mousse by processing smoked salmon with cream cheese, sour cream, mayonnaise, fresh dill, garlic, lemon zest and juice, salt, and pepper until completely smooth. The mousse is chilled until firm enough to pipe for neat presentation.
Fresh cucumbers are sliced into thick rounds and hollowed out to create wells for the mousse. The mousse is piped into these cucumber cups, topped with a sprig of dill, and served immediately. The cucumber adds a crisp and watery freshness that balances the rich and creamy texture of the mousse.
These canapés work well as starters or finger foods at gatherings. The recipe mentions several variations using different smoked fish or additives like sun-dried tomatoes or olives to change the flavor profile. The mousse can be prepared ahead and stored refrigerated up to three days, while cucumbers are prepared just before assembly to maintain crispness.
The saltiness of smoked salmon is balanced by careful seasoning, and the use of long cucumbers is preferred for less watery texture. Scooping out the cucumber centers provides a better mousse-to-cucumber ratio and reduces dilution.
Ingredients
Smoked Salmon Mousse:
- 150g / 5 oz smoked salmon (Note 1)
- 150g / 5 oz cream cheese , softened (I use Philadelphia, Note 2)
- 2 tbsp/ 30g sour cream
- 2 tbsp/ 40g mayonnaise
- 1/3 cup dill roughly chopped (sub chives, fresh
- 1 garlic minced, clove
- 2 tsp lemon 1 lemon, zest
- 2 tbsp lemon juice
- 1/4 tsp salt each (Note 3
- 1/4 tsp black pepper each (Note 3
Cucumber:
- 3 cucumber OR 6 standard cucumbers (Note 4, long, Telegraph or English
Garnish:
- dill extra, sprigs
- lemon for serving, slices
Instructions
Salmon Mousse:
- Place Salmon Mousse ingredients in a food processor. Blitz until completely smooth, scraping down sides as needed.
- Fit piping bag with wide star tip nozzle (1.5-2cm / 0.6 - 0.75" wide), then transfer Mousse into piping bag. Refrigerate for 5 hours until firmed.
Cucumbers:
- Cut into 1.5cm thick / 0.6" slices.
- Use a small melon baller or teaspoon to scoop a well out.
Assemble:
- Pipe mousse into cucumbers. Top with dill and serve immediately.
Notes
- Smoked salmon can be replaced with smoked trout or other smoked fish, even if not thinly sliced.
- If only tub-style spreadable cream cheese is available, omit sour cream for best texture.
- Adjust salt cautiously due to the saltiness released from smoked salmon into the mixture.
- Use long cucumbers such as Telegraph or English varieties for less watery canapés, but shorter cucumbers can also work.
- Removing the cucumber's watery center improves mousse ratio and prevents dilution; thinner slices may substitute if not scooping.
- Prepare mousse in advance, store chilled in a piping bag up to 3 days; assemble canapés shortly before serving.
- Assembled cucumber canapés start sweating after 30-45 minutes but remain tasty.
- Variation ideas include sun-dried tomato or olive-based mousse using similar methods.
Nutrition Information
Show DetailsNutrition Facts
Serving: 40- 45 pieces
Amount Per Serving
Calories 26 kcal
% Daily Value*
| Calories | 26cal | 1% |
| Carbohydrates | 1g | 0% |
| Protein | 1g | 2% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 6mg | 2% |
| Sodium | 63mg | 3% |
| Potassium | 16mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 89IU | 2% |
| Vitamin C | 1mg | 1% |
| Calcium | 6mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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