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  • The Chopping Blog

Turn Smoked Salmon into an Easy, Yet Elegant Appetizer

Posted by Roger on Feb 19, 2018


The next time you are hosting a party worthy of an elegant appetizer, try this quick Smoked Salmon Mousse. You can make a couple dozen of these tasty bites in about 30 minutes if you have a food processor. 

Smoked Salmon Mousse in Cucumber Cups

For the Mousse: 

4 ounces smoked salmon or lox

3/4 cup heavy whipping cream

2 Tablespoons cream cheese

1 Tablespoons chopped dill

Zest and juice from 1 lemon

Half a shallot, finely chopped 

1 Tablespoon extra virgin olive oil 

1 pinch sea salt

Cracked pepper to taste

Red tobiko caviar (optional) 

  • In a food processor, puree the salmon for 10 seconds.


  • While the machine is running, pour in the cream and blend until smooth consistency. 
  • Stop the food processor, remove the lid and scrape down the sides and bottom of the bowl. 


  • Add the lemon juice, chopped dill, olive oil, salt, pepper and cream cheese. Blend until smooth. *Note: If the mixture is too thick, add a tablespoon or two of cream. If it is too thin, add a bit more cream cheese. 
  • Transfer the mix to a piping bag fitted with a star tip. 


  • Leave pastry bag in the fridge to chill while you prepare the cups.  

To prepare the cups, slice a seedless cucumber or zucchini into 1/2" rounds.


Using a fluted biscuit cutter slightly smaller than the diameter of the slices, cut the center portion out.  


Using a small spoon or scoop, remove most of the seedy center but leave a small amount of a bottom to hold the Mousse in.  


Pipe a small amount of Mousse into each cup and top with a small sprig of dill, lemon zest, shallots and caviar. Serve chilled and enjoy! 


If you love cooking appetizers or tapas (which means small plates) and want to up your game a bit, join us for one of The Chopping Block's hands on cooking classes like Spanish Tapas. We have sessions coming up on:

View our calendars


Topics: appetizer, salmon, appetizers, mousse, Recipes, cucumber

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