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French

Smoked Salmon Mousse

Light, airy salmon mousse piped onto cucumber rounds with dill

canapeEasyFrench
Prep25 min0Total25 minServes36Tempcold
✓ gluten-free✓ keto✓ low-carb
⚠ Contains: 🥛 Dairy, 🐟 Fish
Recipe
Ingredients
  • 8 ozsmoked salmon
  • 8 ozcream cheese(softened)
  • 0.25 cupsour cream
  • 2 tbspfresh lemon juice
  • 2 tbspfresh dill(chopped, plus fronds for garnish)
  • 0.25 tspwhite pepper
  • 2English cucumbers(sliced 1/4-inch thick)
  • capers(for garnish)
Make Ahead

Mousse can be made up to 3 days ahead. Pipe onto cucumbers day of serving.

Instructions
  1. 1Combine salmon, cream cheese, sour cream, lemon juice, dill, and pepper in food processor
  2. 2Process until smooth and fluffy, scraping down sides
  3. 3Transfer to piping bag with star tip
  4. 4Slice cucumbers into even rounds
  5. 5Pat cucumber rounds dry with paper towels
  6. 6Pipe rosette of mousse onto each cucumber
  7. 7Garnish with dill frond and a few capers
  8. 8Refrigerate until serving
Notes
Pro Tips

Process until very smooth for elegant texture. If mousse is too stiff to pipe, add another tablespoon of sour cream. English cucumbers have fewer seeds and thinner skin. Pat dry thoroughly or mousse won't stick. Leftovers make excellent spread for bagels.

History & Origin

Salmon mousse was a staple of French nouvelle cuisine and became a hallmark of elegant American entertaining in the 1970s and 80s. The cucumber base updates the classic for modern palates, adding freshness and making it lower in carbs than traditional cracker presentations.

Cocktail Pairings
Pairs Well With
champagnevodkawhite-winegin
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