Description
These elegant Cucumber Canapés with Smoked Salmon Mousse are a perfect appetizer for parties or gatherings. Delicately flavored with fresh dill, lemon zest, and creamy smoked salmon mousse, they offer a refreshing and sophisticated bite that’s both easy to prepare and visually appealing.
Ingredients
Scale
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 (substitute with chives if desired)
- 1 garlic clove, minced
- 2 tsp lemon zest (from 1 lemon)
- 2 tbsp lemon juice
- 1/4 tsp salt and freshly ground black pepper, each
Canapés
- 3 long cucumbers (Telegraph / English) or 6 standard cucumbers
- Extra dill sprigs for garnish
- Lemon slices for serving
Instructions
- Prepare the Smoked Salmon Mousse: Combine the smoked salmon, softened cream cheese, sour cream, mayonnaise, chopped dill, minced garlic, lemon zest, lemon juice, salt, and pepper in a food processor or blender. Blend until smooth and creamy. Taste and adjust seasoning if necessary.
- Prepare the Cucumbers: Wash and dry the cucumbers thoroughly. Cut the cucumbers into 1/2 inch thick slices, ensuring they are uniform for presentation. If using standard cucumbers, peel if desired and slice accordingly.
- Assemble the Canapés: Using a small spoon or piping bag, carefully spread or pipe the smoked salmon mousse onto each cucumber slice. Garnish with a small dill sprig and serve alongside lemon slices for extra zest.
Notes
- Note 1: Use good quality smoked salmon for the best flavor.
- Note 2: Softened cream cheese blends more easily for a smooth mousse.
- Note 3: Adjust salt and pepper to taste, keeping in mind the smoked salmon adds saltiness.
- Note 4: English or Telegraph cucumbers are preferred as they have fewer seeds and thinner skin, but regular cucumbers work as well.
- These can be made a few hours ahead and stored covered in the refrigerator for fresh serving.
