Introduction
If you’re looking for an elegant yet simple appetizer, these smoked salmon mousse canapés are a delightful choice. The creamy, flavorful mousse pairs perfectly with the refreshing crunch of cucumbers, making it an ideal starter for any occasion—from intimate gatherings to festive celebrations. This recipe is not only quick to prepare, but it’s also visually appealing, adding a touch of sophistication to your appetizer spread.
Detailed Ingredients with measures
150 grams (5 oz) smoked salmon
150 grams (5 oz) cream cheese, softened
2 tablespoons (30 grams) sour cream
2 tablespoons (40 grams) mayonnaise
1/3 cup fresh dill, roughly chopped (substitute chives if preferred)
1 garlic clove, minced
2 teaspoons lemon zest (from 1 lemon)
2 tablespoons lemon juice
1/4 teaspoon each of salt and pepper
3 long cucumbers (Telegraph/English) or 6 standard cucumbers
Extra dill sprigs for garnish
Lemon slices for serving
Prep Time
Approximately 15 minutes
Cook Time, Total Time, Yield
Cook Time: 5 hours (for refrigeration)
Total Time: 5 hours 15 minutes
Yield: Serves approximately 12 people
Enjoy creating these lovely canapés that add a burst of flavor and a touch of elegance to your gatherings.
Detailed Directions and Instructions
Prepare the Smoked Salmon Mousse
In a food processor, combine the smoked salmon, cream cheese, sour cream, mayonnaise, chopped dill, minced garlic, lemon zest, lemon juice, salt, and pepper. Blend until the mixture is completely smooth, scraping down the sides as needed. Transfer the mousse into a piping bag fitted with a wide star tip nozzle (1.5-2 cm / 0.6-0.75 inches wide). Refrigerate for approximately 5 hours, or until the mousse has firmed up.
Prepare the Cucumbers
Slice the cucumbers into 1.5 cm (0.6 inch) thick rounds. Using a small melon baller or teaspoon, gently scoop out a small well in the center of each cucumber slice, being careful not to go all the way through. This creates a cavity to hold the mousse.
Assemble the Canapés
Once the mousse has firmed, pipe it into the wells of the cucumber slices, filling each cavity generously. Garnish each canapé with a small sprig of dill. Arrange the canapés on a serving platter with lemon slices on the side. Serve immediately and enjoy.
Notes
Serving Suggestions
Serve the canapés chilled for the best flavor and texture. Pair with additional lemon wedges for added freshness.
Ingredient Substitutions
You can substitute chives for dill if preferred. Additionally, low-fat cream cheese can be used for a lighter version.
Storage Recommendations
Leftover mousse can be stored in an airtight container in the refrigerator for up to 3 days. However, it is recommended to assemble the canapés just before serving for optimal freshness.
Cook techniques
Blending Ingredients
To achieve a smooth consistency for the smoked salmon mousse, use a food processor to blend all the ingredients thoroughly. Make sure to scrape down the sides as necessary to incorporate everything evenly.
Chilling for Firmness
Refrigerate the mousse for about 5 hours. This helps it firm up, making it easier to pipe into the cucumber slices.
Slicing Cucumbers
Slice the cucumbers into even rounds about 1.5 cm thick. This ensures uniformity and makes for visually appealing canapés.
Creating Wells
Use a melon baller or teaspoon to scoop out a small well in the center of each cucumber slice. Be careful not to scoop all the way through to maintain the integrity of the cucumber.
Piping the Mousse
Fill a piping bag fitted with a star tip nozzle to pipe the mousse into the cucumber wells. This technique provides an attractive presentation and ensures even distribution of the mousse.
Garnishing
Finish each canapé with a small sprig of dill for added flavor and visual appeal. This enhances the dish and makes it look more inviting.
FAQ
Can I use fresh salmon instead of smoked salmon?
Yes, you can use fresh salmon, but it will change the flavor profile of the dish significantly. Make sure to cook the fresh salmon prior to blending.
What can I substitute for cream cheese?
You can use a soft cheese, such as mascarpone or ricotta, as a substitute for cream cheese.
How long can I store the smoked salmon mousse?
The mousse can be stored in the refrigerator for up to 2 days, but it’s best enjoyed fresh.
Can I make this recipe ahead of time?
Yes, you can prepare the mousse and cucumber wells a day before serving. Just pipe the mousse into the cucumbers right before serving for best results.
What can I use instead of dill?
If you don’t have dill, you can substitute with chives or fresh parsley for a different flavor.
What type of cucumbers are best for this recipe?
Telegraph or English cucumbers are preferred for their size and reduced seeds, but you can use standard cucumbers as well.
Conclusion
The smoked salmon mousse served in cucumber canapés offers a delightful combination of flavors and textures that are refreshing and sophisticated. This dish is perfect for entertaining, providing a light and delectable option that can be enjoyed by guests of all ages. With its creamy mousse and crisp cucumber base, it transforms simple ingredients into an elegant appetizer that is sure to impress.
More recipes suggestions and combination
Smoked Salmon and Avocado Toast
Top whole grain bread with a layer of mashed avocado, then add slices of smoked salmon and a sprinkle of dill for a nutritious breakfast or snack.
Cucumber and Hummus Bites
Swap out the smoked salmon mousse for your favorite hummus to create a vegan-friendly option. Pipe fresh hummus into the cucumber wells and garnish with paprika.
Creamy Spinach and Ricotta Canapés
Replace the smoked salmon with a creamy mixture of cooked spinach and ricotta cheese. This variation provides a rich flavor while keeping the healthy cucumber base.
Crab and Dill Dip
For a seafood twist, mix lump crab meat with cream cheese, dill, lemon juice, and a touch of mayonnaise, then pipe into the cucumber for a sumptuous treat.
Caprese Cucumber Stacks
Layer fresh mozzarella, basil, and cherry tomatoes between cucumber slices. Drizzle with balsamic glaze for a vibrant and fresh appetizer option.
