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