Cucumber Canapés with Smoked Salmon Mousse

Name: Cucumber Canapés with Smoked Salmon Mousse
Ingredients: 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 fresh dill (, roughly chopped (sub chives); 1 garlic clove (, minced); 2 tsp lemon zest (1 lemon); 2 tbsp lemon juice; 1/4 tsp salt and pepper (, each (Note 3); 3 long cucumbers (Telegraph / English) (OR 6 standard cucumbers (Note 4); Extra dill sprigs; Lemon slices (, for serving)

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Total Time

20 minutes

Prep Time

20 minutes

Rating

(7)

Ingredients

40 servings

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 fresh dill (, roughly chopped (sub chives)
1 garlic clove (, minced)
2 tsp lemon zest (1 lemon)
2 tbsp lemon juice
1/4 tsp salt and pepper (, each (Note 3)
3 long cucumbers (Telegraph / English) (OR 6 standard cucumbers (Note 4)
Extra dill sprigs
Lemon slices (, for serving)

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Preparation

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Step 1

Salmon Mousse:

Step 2

Place Salmon Mousse ingredients in a food processor. Blitz until completely smooth, scraping down sides as needed.

Step 3

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.

Step 4

Cucumbers:

Step 5

Cut into 1.5cm thick / 0.6" slices.

Step 6

Use a small melon baller or teaspoon to scoop a well out.

Step 7

Assemble:

Step 8

Pipe mousse into cucumbers. Top with dill and serve immediately.

Step 9

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