Salmon Mousse on Cucumber Coins

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.

It’s a wonderful flavor combination between the rich salmon mousse and the refreshing cucumber slice underneath. 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! 

Make-Ahead Tip:

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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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 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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