Cucumber Canapés with Smoked Salmon Mousse

Make Cucumber Canapés with Smoked Salmon Mousse for an elegant, easy-to-pipe party starter that delights guests.

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)

Instructions

Step 1: Make the smoked salmon mousse

Place the smoked salmon, softened cream cheese, sour cream, mayonnaise, chopped fresh dill, minced garlic, lemon zest, lemon juice, salt and pepper into a food processor and blitz until completely smooth and homogenous. Scrape the bowl once or twice so the texture becomes velvety and without streaks; the mousse should read as a pale, glossy salmon-pink paste with tiny green flecks of dill and visible lemon zest specks. Transfer the mousse into a piping bag fitted with a wide star tip (about 1.5–2 cm), press out any air, then refrigerate until the mixture firms slightly — about 5 hours — so it holds a defined piped swirl.

Step 2: Prepare the cucumber bases

Trim and slice long English cucumbers into 1.5 cm (0.6") thick rounds, keeping the slices clean and even for a tidy canapé base. Use a small melon baller or a teaspoon to scoop a shallow well from the center of each slice, leaving a crisp green rim and a neat, moist cavity to accept the mousse. Pat the cucumber rounds lightly on a paper towel if they feel wet; you want the cavity to be slightly dry so the mousse sits cleanly on top.

Step 3: Assemble and garnish the canapés

Fit the chilled piping bag and pipe a generous star-swirl of smoked salmon mousse into each cucumber well so each canapé shows a defined ridged swirl with a soft peak. Finish each piece with a tiny sprig or flake of fresh dill and arrange lemon wedges nearby for serving. Plate immediately and enjoy — the contrast between the glossy, airy mousse and the crisp, wet cucumber rim is the whole point here.

Notes

• Chill the mousse for at least 5 hours so it holds a defined piped shape.
• Pat cucumber wells dry to prevent the mousse from sliding.
• Use a zip-top bag with the corner snipped if you do not have a piping tip.
• Press plastic wrap onto the mousse surface to prevent a skin while storing.