Introduction

Cucumber canapés with smoked salmon mousse make for an elegant and refreshing appetizer. Light, creamy, and bursting with delicate flavors, they’re perfect for entertaining or a sophisticated snack.

Cucumber Canapés with Smoked Salmon Mousse Recipe - Recipe Image

Ingredients

150g / 5 oz smoked salmon
150g / 5 oz cream cheese, softened (Philadelphia recommended)
2 tbsp / 30g sour cream
2 tbsp / 40g mayonnaise
1/3 cup fresh dill, roughly chopped (or substitute with chives)
1 garlic clove, minced
2 tsp lemon zest (from 1 lemon)
2 tbsp lemon juice
1/4 tsp salt and 1/4 tsp pepper
3 long cucumbers (Telegraph / English) or 6 standard cucumbers
Extra dill sprigs for garnish
Lemon slices for serving

Instructions

Step 1: In a food processor, combine smoked salmon, cream cheese, sour cream, mayonnaise, dill, minced garlic, lemon zest, lemon juice, salt, and pepper. Blitz until completely smooth, scraping down the sides as needed.
Step 2: Fit a piping bag with a wide star tip nozzle (about 1.5–2 cm wide). Transfer the salmon mousse into the bag and refrigerate for at least 5 hours until firm.
Step 3: Slice cucumbers into 1.5 cm (0.6 inch) thick rounds. Using a small melon baller or teaspoon, scoop out a small well in the center of each slice without cutting through.
Step 4: Pipe the chilled smoked salmon mousse into each cucumber well. Garnish with extra dill sprigs and serve immediately with lemon slices.

Tips & Variations

For a dairy-free version, substitute cream cheese, sour cream, and mayonnaise with plant-based alternatives.
If fresh dill is unavailable, finely chopped chives offer a mild and complementary flavor.
Use standard cucumbers if English cucumbers are not available; just peel them first to reduce bitterness.
Prepare the mousse a day ahead to allow flavors to meld and save time on serving day.

Storage

Store the smoked salmon mousse in an airtight container in the refrigerator for up to 2 days. Cucumbers are best prepared and assembled just before serving to prevent sogginess. Leftover mousse can be kept chilled and used as a spread or dip.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the salmon mousse without a food processor?

Yes, finely chop the smoked salmon and mix it thoroughly with the other ingredients using a fork or hand mixer until smooth, but a food processor ensures a creamier texture.

How long can I keep the assembled canapés before serving?

It’s best to assemble the canapés just before serving to keep the cucumber crisp and the mousse fresh. If needed, prepare up to an hour in advance and keep refrigerated.

Cucumber Canapés with Smoked Salmon Mousse Recipe

Print Recipe

★★★★★

4.6 from 104 reviews

These elegant Cucumber Canapés with Smoked Salmon Mousse are a refreshing and sophisticated appetizer perfect for entertaining. Creamy smoked salmon mousse, flavored with fresh dill, garlic, and lemon, is piped onto crisp cucumber slices for a light, healthy starter that’s bursting with flavor and visual appeal.

Author: Bella
Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 5 hours 15 minutes
Yield: Approximately 24 canapés 1x
Category: Appetizer
Method: Blending
Cuisine: European
Diet: Low Fat

Ingredients

Scale

Salmon Mousse:

150g / 5 oz smoked salmon
150g / 5 oz cream cheese, softened (Philadelphia recommended)
2 tbsp / 30g sour cream
2 tbsp / 40g mayonnaise
1/3 cup fresh dill, roughly chopped (or substitute with chives)
1 garlic clove, minced
2 tsp lemon zest (from 1 lemon)
2 tbsp lemon juice
1/4 tsp salt
1/4 tsp pepper

Canapés:

3 long cucumbers (Telegraph / English) or 6 standard cucumbers
Extra dill sprigs for garnish
Lemon slices for serving

Instructions

Prepare Salmon Mousse: Place smoked salmon, softened cream cheese, sour cream, mayonnaise, chopped dill, minced garlic, lemon zest, lemon juice, salt, and pepper into a food processor. Blitz until the mixture is completely smooth, stopping to scrape down the sides as needed for even blending.
Chill Mousse: Fit a piping bag with a wide star tip nozzle (1.5-2cm / 0.6 – 0.75″ wide) and transfer the smooth mousse into it. Refrigerate for 5 hours until the mousse has firmed up to a pipeable consistency.
Prepare Cucumbers: Cut cucumbers into 1.5cm (0.6 inch) thick slices. Use a small melon baller or teaspoon to carefully scoop out a well in the center of each slice without piercing through the bottom.
Assemble Canapés: Pipe the chilled smoked salmon mousse into the cucumber wells. Garnish each canapé with a small sprig of dill. Serve immediately alongside lemon slices for an added burst of freshness.

Notes

You can substitute chives for dill if preferred for a milder flavor.
Ensure the mousse is chilled sufficiently to hold its shape when piped.
Use Telegraph or English cucumbers for fewer seeds and a tastier bite; standard cucumbers work as well but may be more watery.
Adjust seasoning with salt and pepper according to your taste before chilling the mousse.
These canapés are best served fresh to preserve cucumber crunch and mousse texture.

Keywords: cucumber canapés, smoked salmon mousse, appetizer, party food, light bites, healthy snacks, dill, cream cheese