There’s something about smoked salmon that makes the holidays so festive! But it can also get pricey, which is why I love these Salmon Mousse bites on cucumber coins. You don’t need much to make a statement and there’s something about a little bite of smoked salmon that sets the party off right!
You can also make the salmon mousse ahead of time and all you have to do the day you plan to serve it is pipe it on the cucumber coins. Then top with a sprig of fresh dill and pour the champagne!
You could also serve the mousse piped onto the end of endive leaves, crackers or brown bread too! It’s such an easy holiday recipe that requires minimum effort, but delivers maximum impact!
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Salmon Mousse Appetizer Below!
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Also featured in this video is my recipe for Bouchee a La Reine with Chicken and Mushrooms served with Provencal Tomatoes and Roasted Asparagus.
STEP#1: Whip the Cream Cheese and Heavy Cream
This salmon mousse requires no gelatin to set up. Instead, it uses heavy cream. When the cream is whipped up with the cream cheese it creates a wonderful fluffy texture that lightens the cream cheese and gives it volume. Once you get the base to this stage then you can add in the mix-ins!
STEP#2: Add the Mix-ins
Be sure the salmon, shallots, and capers are diced into small pieces. It will eventually need to be piped through a pastry tip and if the pieces are too big, they won’t fit through the tip.
Choose a Wide Star Tip
I also find using a wider star tip like this Ateco #846 also helps! It will provide the width you need for the salmon to fit through. You can find it on Amazon the link is included below in the recipe card.
STEP#3: Slice the Cucumber Coins
It’s best to use an English cucumber for this recipe since they have smaller and less frequent seeds. They also are typically wrapped in plastic, which protects their thin skin and prevents the need for getting the “wax treatment” that you find on standard cucumbers.
Add a Decorative Touch
For a decorative flourish, you could also create peeled stripes with a potato peeler, it would then add a nice detail to your cucumber coins once sliced.
It’s a simple trick I use in my Cantaloupe Agua Frescas for a garnish. It would add a nice touch to your finished platter. You could slice them up to two hours ahead of time and keep them in an airtight container in the refrigerator.
STEP#4: Pipe the Salmon Mousse
You can have the mousse made ahead of time, then transfer it to a pastry bag and store it in the refrigerator. Then allow it to sit at room temperature for 30 minutes before serving. It will be easier to pipe if the mousse is at room temperature.
Then garnish each coin with some freshly cracked pepper and a tiny sprig of dill. You could also pipe a few in advance to store in the refrigerator to replenish your tray once the party is in full swing. They will be OK in the refrigerator for an hour or two. I just wouldn’t do this too far in advance or the mousse will dry out.
MORE HOLIDAY APPETIZERS!
- Goat Cheese Tartlettes with Carmelized Onions
- Cheddar Cheese Coins
- Baked Brie and Fig Jam in a Skillet
- Sour Cream and Onion Dip
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- 12 ounces (340g) of softened cream cheese
- 1 cup (240ml) heavy whipping cream
- 2/3 cup (125g) smoked salmon, diced into small pieces
- 1 Tbsp (15ml) shallots, minced
- 1 Tbsp (15ml) dill, minced, plus whole fronds for garnishing
- 2 tsp (10ml) lemon zest
- 2 tsp (10ml) capers, rinsed and chopped
- Freshly cracked pepper
- Pinch of salt
- 1 English Cucumber, sliced
Place the cream cheese and heavy cream in the bowl of an electric mixer beat on high until smooth and creamy. Then add the salmon, shallots and dill, capers, pepper and salt. Beat until combined.
Transfer mixture into a pastry bag fitted with a wide star tip. Refrigerate until ready to use.
Slice cucumbers 1/8 inch thick into rounds. Pipe a dollop of mousse on each cucumber and garnish with dill.
Be sure to dice the salmon and capers into small pieces so that they will fit through the star tip!
It's best to use the English cucumber since they have less seeds and do not come with protective wax on the skins.
You can have the mousse made ahead of time, then transfer it to a pastry bag and store in the refrigerator. Then allow it to sit at room temperature for 30 minutes before serving. It will be easier to pipe if the mousse is at room temperature.
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Wusthof Classic 7-piece Slim Knife Block Set (Acacia)
John Boos Block RA03 Maple Wood Edge Grain Reversible Cutting Board, 24 Inches x 18 Inches x 2.25 Inches
KitchenAid KP26M1XBZ 6 Qt. Professional 600 Series Bowl-Lift Stand Mixer - Black Storm
Ateco Plastic Coated Pastry Bag 16 Inch
Ateco # 846 - Closed Star Pastry Tip 1/2'' Opening Diameter- Stainless Steel
Nutrition Information:Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 70Total Fat: 6gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 20mgSodium: 55mgCarbohydrates: 1gFiber: 0gSugar: 1gProtein: 2g