If cucumbers are waxed, peel them. Cut each crosswise into 5 (1 3/4-inch) pieces. With a small melon baller, carefully scoop out the insides of each piece, leaving a 1/4-inch border around the edge and a 1/2-inch border on the bottom. The cucumber cups may be prepared up to 4 hours in advance, arranged on damp paper towels, tightly covered and refrigerated.
In the bowl of a food processor, combine the cream cheese, smoked salmon, lemon juice, orange water, paprika, cream and white paper and process until smooth. Chill for at least 30 minutes.
To assemble spoon salmon mousse into a piping bag fitted with a decorative tip, pipe the mousse into the cucumber cups. Garnish with parsley or coriander sprig.
Recipe courtesy of Chef Bernard Norget