Light and airy Salmon Mousse pairs perfectly with refreshing cucumbers in these delightful bites. Pictured with our Mushroom-Shallot Swirls and Steak au Poivre Canapés.
Salmon Mousse Cucumber Cups
Serves: 12
Ingredients
- 3 tablespoons cold water
- 1 teaspoon unflavored gelatin
- 1 (4-ounce) package smoked Atlantic salmon, coarsely chopped
- 1 cup sour cream
- 1 tablespoon prepared horseradish
- 2 teaspoons heavy whipping cream
- 1⁄4 teaspoon salt
- 1 English cucumber
- Garnish: fresh dill sprigs
Instructions
- In a small saucepan, stir together 3 tablespoons cold water and gelatin; let stand until softened, approximately 5 minutes. Warm over low heat, stirring gently until gelatin dissolves. Let cool slightly.
- In the work bowl of a food processor, pulse together salmon, sour cream, horseradish, whipping cream, and salt until mixture is smooth. Add gelatin mixture to salmon mixture, processing at low speed until incorporated.
- Transfer mixture to a covered container, and refrigerate until firm, 4 hours to overnight.
- Using a Y-shaped vegetable peeler, cut ribbons of peel from length of cucumber. Using a sharp knife, cut ends from cucumber. Cut 12 (3⁄4-inch) slices from cucumber. Using a mini-melon ball scooper, scoop a well from each slice.
- Place chilled salmon mixture in a piping bag fitted with a large open- star tip (Wilton #1M). Pipe mixture onto each cucumber section.
- Garnish with dill sprigs, if desired. Serve immediately.
