Recipe courtesy of Bernard Norget
Recipe courtesy of Bernard Norget
Watch how to make this recipe.
Cucumber Cups with Salmon Mousse
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- Total: 1 hr 15 min
- Prep: 35 min
- Cook: 40 min
- Yield: about 40 hors d'oeuvres
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 40 servings
- Calories
- 61
- Total Fat
- 5 g
- Saturated Fat
- 3 g
- Carbohydrates
- 4 g
- Dietary Fiber
- 1 g
- Sugar
- 2 g
- Protein
- 2 g
- Cholesterol
- 16 mg
- Sodium
- 58 mg
- Total: 1 hr 15 min
- Prep: 35 min
- Cook: 40 min
- Yield: about 40 hors d'oeuvres
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 40 servings
- Calories
- 61
- Total Fat
- 5 g
- Saturated Fat
- 3 g
- Carbohydrates
- 4 g
- Dietary Fiber
- 1 g
- Sugar
- 2 g
- Protein
- 2 g
- Cholesterol
- 16 mg
- Sodium
- 58 mg
Ingredients
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.
