Recipe courtesy of Bernard Norget

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
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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


  1. 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.
  2. 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.
  3. 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.