Cucumber Canapés with Smoked Salmon Mousse
cucumber with the richness of the smoked salmon mousse!
Ingredients
SMOKED SALMON MOUSSE:
- ▢ 150g / 5 oz smoked salmon
- ▢ 150g / 5 oz Cream Cheese softened (I use Philadelphia,
- ▢ 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
CUCUMBER
- ▢ 3 long cucumbers Telegraph / English OR 6 standard cucumbers
GARNISH
- ▢ Extra dill sprigs
- ▢ Lemon slices for serving
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
This recipe is sponsored by Mediterranean Supermarket