Cucumber Canapés with Smoked Salmon Mousse Recipe

Introduction

Cucumber canapés with smoked salmon mousse are a refreshing and elegant appetizer perfect for any gathering. Creamy, tangy, and light, these bite-sized treats combine smooth salmon mousse with crisp cucumber for a delightful flavor contrast.

Ingredients

• 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 (substitute with chives if preferred)
• 1 garlic clove, minced
• 2 tsp lemon zest (from 1 lemon)
• 2 tbsp lemon juice
• 1/4 tsp salt and 1/4 tsp pepper
• 3 long cucumbers (Telegraph / English) or 6 standard cucumbers
• Extra dill sprigs, for garnish
• Lemon slices, for serving

Instructions

1. Step 1: Prepare the salmon mousse by placing smoked salmon, cream cheese, sour cream, mayonnaise, chopped dill, minced garlic, lemon zest, lemon juice, salt, and pepper into a food processor. Blitz until the mixture is completely smooth, scraping down the sides as needed.
2. Step 2: Fit a piping bag with a wide star tip nozzle (about 1.5-2 cm wide) and transfer the mousse into the bag. Refrigerate for at least 5 hours until the mousse is firm.
3. Step 3: While the mousse chills, prepare the cucumbers. Slice them into 1.5 cm (0.6 inch) thick rounds.
4. Step 4: Use a small melon baller or teaspoon to carefully scoop out a small well from the center of each cucumber slice, creating space for the mousse.
5. Step 5: Pipe the chilled salmon mousse into each cucumber well. Garnish with extra dill sprigs and serve immediately with lemon slices on the side.

Tips & Variations

• For a milder herb flavor, substitute fresh dill with chopped chives or parsley.
• Use Greek yogurt instead of sour cream for a lighter mousse.
• If you don’t have a piping bag, use a small spoon to fill the cucumber wells neatly.

Storage

Store assembled canapés in an airtight container in the refrigerator and consume within 24 hours for the best texture and flavor. The mousse can be kept refrigerated separately for up to 3 days. Allow mousse to come to a slightly softer temperature before piping if kept chilled long-term. Avoid freezing cucumbers as they become watery.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the salmon mousse in advance?

Yes, the salmon mousse can be made up to 3 days ahead and refrigerated. This helps the flavors meld nicely and makes assembly quick and easy on the day you’re serving.

What type of cucumbers work best for these canapés?

Long English or Telegraph cucumbers are ideal because they have fewer seeds and thinner skin, making them more tender. Standard cucumbers also work but may be slightly more watery and seedy, so scoop carefully.

Cucumber Canapés with Smoked Salmon Mousse Recipe

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Delightful and elegant cucumber canapés filled with a creamy smoked salmon mousse, flavored with fresh dill, lemon zest, and garlic. Perfect for appetizers or party snacks, these bite-sized treats combine refreshing cucumber with rich smoked salmon mousse for a sophisticated yet easy-to-make dish.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 5 hours 15 minutes (including chilling time)
• Yield: Approximately 30 canapés (depending on number of cucumber slices) 1x
• Category: Appetizer
• Method: No-Cook
• Cuisine: International
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

For the Smoked Salmon Mousse

• 150g / 5 oz smoked salmon
• 150g / 5 oz cream cheese, softened (Philadelphia recommended)
• 2 tbsp / 30g sour cream
• 2 tbsp / 40g mayonnaise
• 1/3 cup fresh dill, roughly chopped (or substitute chives)
• 1 garlic clove, minced
• 2 tsp lemon zest (from 1 lemon)
• 2 tbsp lemon juice
• 1/4 tsp salt
• 1/4 tsp pepper

For the Cucumber Canapés

• 3 long cucumbers (Telegraph / English) or 6 standard cucumbers
• Extra dill sprigs for garnish
• Lemon slices for serving

Instructions

1. Prepare the Salmon Mousse: Place smoked salmon, softened cream cheese, sour cream, mayonnaise, chopped dill, minced garlic, lemon zest, lemon juice, salt, and pepper into a food processor. Blitz until completely smooth, scraping down the sides as needed to ensure an even mixture.
2. Chill the Mousse: Fit a piping bag with a wide star tip nozzle (about 1.5-2cm / 0.6 – 0.75″ wide). Transfer the mousse into the piping bag and refrigerate for 5 hours to allow it to firm up for easier piping.
3. Prepare the Cucumbers: Slice the cucumbers into 1.5cm (0.6″) thick rounds. Use a small melon baller or a teaspoon to carefully scoop out a small well in the center of each slice to hold the mousse.
4. Assemble the Canapés: Pipe the chilled smoked salmon mousse into each cucumber well using the piping bag. Garnish each canapé with a sprig of fresh dill on top.
5. Serve: Arrange the canapés on a serving platter and add lemon slices on the side. Serve immediately to enjoy the fresh, creamy flavors at their best.

Notes

• Note 1: Use good quality smoked salmon for the best flavor.
• Note 2: Philadelphia cream cheese works well due to its creamy texture and mild taste.
• Note 3: Adjust salt and pepper to taste, especially if smoked salmon is already salty.
• Note 4: Long Telegraph or English cucumbers are preferred since they have fewer seeds and thinner skin; substitute with standard cucumbers if unavailable.

Keywords: smoked salmon mousse, cucumber canapés, appetizer, party snack, no cook, easy appetizer, dill, lemon