Cucumber Canoes of Salmon Mousse

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  • Level: Intermediate
  • Total: 20 min
  • Prep: 20 min
  • Yield: approximately 8 appetizers
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3/4 pound Norwegian smoked salmon

8 ounces soft cream cheese

Salt and pepper

3 tablespoons creme fraiche or sour cream

2 cucumbers

2 tablespoons chopped fresh or drained canned pineapple


  1. In food processor, chop up salmon into a paste. Add cream cheese, salt and pepper, and creme fraiche to make a mixture loose enough to pipe out into cucumber boats. Peel cucumbers and halve lengthwise. Slice cucumbers into 2-inch lengths. Use melon baller to scoop out the cucumber to make into small canoe-shapes. Spoon salmon mixture into pastry bag fitted with a with star tip, and pipe mixture into each cucumber "canoe." Top with a small amount of pineapple.