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Cucumber Canoes of Salmon Mousse
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3/4 pound Norwegian smoked salmon
8 ounces soft cream cheese
Salt and pepper
3 tablespoons creme fraiche or sour cream
2 cucumbers
2 tablespoons chopped fresh or drained canned pineapple
In food processor, chop up salmon into a paste. Add cream cheese, salt and pepper, and creme fraiche to make a mixture loose enough to pipe out into cucumber boats. Peel cucumbers and halve lengthwise. Slice cucumbers into 2-inch lengths. Use melon baller to scoop out the cucumber to make into small canoe-shapes. Spoon salmon mixture into pastry bag fitted with a with star tip, and pipe mixture into each cucumber "canoe." Top with a small amount of pineapple.
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