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:
- Friday, March 2 6pm Merchandise Mart
- Monday, March 19 6pm Merchandise Mart
- Monday, March 26, 7pm Lincoln Square
- Saturday, March 31 7pm Merchandise Mart