Cucumber Cups with Salmon Mousse

Total Time:
1 hr 15 min
Prep:
35 min
Cook:
40 min

Yield:
about 40 hors d’oeuvres

Ingredients
  • 10 seedless cucumbers, each about 10 ounces and 11 inches long, ends trimmed
  • 18 ounces cream cheese, at room temperature
  • 2 ounces smoked salmon
  • Several drops freshly squeezed lemon juice
  • Several drops orange blossom water
  • Pinch hot paprika
  • 2 to 3 tablespoons heavy cream
  • Freshly ground white pepper, to taste
  • Coriander sprigs, for garnish
Directions
  • 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.


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