Turn Smoked Salmon into an Easy, Yet Elegant Appetizer

Written by Roger | Feb 19, 2018 2:30:00 PM

The next time you are hosting a party worthy of an elegant appetizer, try this quick Smoked Salmon Mousse. You can make a couple dozen of these tasty bites in about 30 minutes if you have a food processor.

Smoked Salmon Mousse in Cucumber Cups

For the Mousse:

4 ounces smoked salmon or lox

3/4 cup heavy whipping cream

2 Tablespoons cream cheese

1 Tablespoons chopped dill

Zest and juice from 1 lemon

Half a shallot, finely chopped

1 Tablespoon extra virgin olive oil

1 pinch sea salt

Cracked pepper to taste

Red tobiko caviar (optional)

In a food processor, puree the salmon for 10 seconds.

While the machine is running, pour in the cream and blend until smooth consistency.
Stop the food processor, remove the lid and scrape down the sides and bottom of the bowl.

Add the lemon juice, chopped dill, olive oil, salt, pepper and cream cheese. Blend until smooth. *Note: If the mixture is too thick, add a tablespoon or two of cream. If it is too thin, add a bit more cream cheese.
Transfer the mix to a piping bag fitted with a star tip.

Leave pastry bag in the fridge to chill while you prepare the cups.

To prepare the cups, slice a seedless cucumber or zucchini into 1/2" rounds.

Using a fluted biscuit cutter slightly smaller than the diameter of the slices, cut the center portion out.

Using a small spoon or scoop, remove most of the seedy center but leave a small amount of a bottom to hold the Mousse in.

Pipe a small amount of Mousse into each cup and top with a small sprig of dill, lemon zest, shallots and caviar. Serve chilled and enjoy!

If you love cooking appetizers or tapas (which means small plates) and want to up your game a bit, join us for one of The Chopping Block's hands on cooking classes like Spanish Tapas. We have sessions coming up on:

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