Salmon Mousse Canapes Recipe

Salmon Mousse Canapes Recipe
Salmon Mousse Canapes Recipe photo by Taste of Home
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Salmon Mousse Canapes Recipe

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It’s so easy to top crunchy cucumber slices with a smooth and creamy salmon filling. Guests rave about the fun presentation, contrasting textures and refreshing flavor. —Barb Templin, Norwwood, Minnesota
MAKES:
40 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
40 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 2 English cucumbers
  • 1 package (8 ounces) cream cheese, softened
  • 1/2 pound smoked salmon or lox
  • 1 tablespoon 2% milk
  • 1 teaspoon lemon-pepper seasoning
  • 1 teaspoon snipped fresh dill
  • Salt and pepper to taste
  • 1/2 cup heavy whipping cream
  • Additional snipped fresh dill

Directions

Peel strips from cucumbers to create a decorative edge; cut cucumbers into 1/2-in. slices. Using a melon baller, remove a small amount of cucumber from the center, leaving the bottom intact.
Place the cream cheese, salmon, milk, lemon pepper and dill in a food processor; cover and process until blended. Transfer to a small bowl and season with salt and pepper. In another bowl, beat cream until stiff peaks form. Fold into salmon mixture.
Pipe or dollop mousse onto cucumber slices; garnish with dill. Refrigerate until ready to serve. Yield: about 3 dozen.
Originally published as Salmon Mousse Canapes in Taste of Home Christmas Annual Annual 2013, p11

  • 2 English cucumbers
  • 1 package (8 ounces) cream cheese, softened
  • 1/2 pound smoked salmon or lox
  • 1 tablespoon 2% milk
  • 1 teaspoon lemon-pepper seasoning
  • 1 teaspoon snipped fresh dill
  • Salt and pepper to taste
  • 1/2 cup heavy whipping cream
  • Additional snipped fresh dill
  1. Peel strips from cucumbers to create a decorative edge; cut cucumbers into 1/2-in. slices. Using a melon baller, remove a small amount of cucumber from the center, leaving the bottom intact.
  2. Place the cream cheese, salmon, milk, lemon pepper and dill in a food processor; cover and process until blended. Transfer to a small bowl and season with salt and pepper. In another bowl, beat cream until stiff peaks form. Fold into salmon mixture.
  3. Pipe or dollop mousse onto cucumber slices; garnish with dill. Refrigerate until ready to serve. Yield: about 3 dozen.
Originally published as Salmon Mousse Canapes in Taste of Home Christmas Annual Annual 2013, p11

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