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! 

Close up of Salmon Mousse pipped on to a cucumber slice with fresh dill

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!

Subscribe for weekly recipes
and new videos!

Salmon Mousse on a plate served with champagne on a silver platter

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!

Watch My Video Demo of This Below!


Subscribe to My YouTube Channel and Never Miss a Video! 

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!

a person showing texture of whipped cream cheese and cream on a spatula

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.

Bird's eye view into a standing mixer showing ingredients on to of cream cheese

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. 

a person showing the opening of a star tip in a pastry bag

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. 

Slicing cucumber on a wooden cutting board

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. 

Peeled cucumber with decorative stripe

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. 

Sliced cucumbers with decorative stripes

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.

close up shot of salmon moussed pipped on to a cucumber slice

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.


If You Enjoyed This Recipe

Please Leave a Rating and a Review Below!

Salmon Mousse on Cucumber slices with dill garnish

Salmon Mousse on Cucumber Recipe

Yield: Serves 8
Prep Time: 30 minutes
Total Time: 30 minutes

A delicious bite of Salmon Mousse always starts the party of right! Easy to make ahead and then pipe right before serving.


  • 12 ounces (340g) of softened cream cheese
  • 1 cup (240ml) heavy whipping cream
  • ⅔ cup (125g) smoked salmon, diced into small pieces
  • 1 tablespoon (15ml) shallots, minced
  • 1 tablespoon (15ml) dill, minced, plus whole fronds for garnishing
  • 2 teaspoon (10ml) lemon zest
  • 2 teaspoon (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 ⅛ 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.

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

For weekly recipes and new videos!

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.