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
  1. 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.
  2. 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.
  3. Transfer mixture to a covered container, and refrigerate until firm, 4 hours to overnight.
  4. 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.
  5. Place chilled salmon mixture in a piping bag fitted with a large open- star tip (Wilton #1M). Pipe mixture onto each cucumber section.
  6. Garnish with dill sprigs, if desired. Serve immediately.
Recipe by TeaTime Magazine at https://teatimemagazine.com/salmon-mousse-cucumber-cups/