These are the epitome of a hors d’ oeuvre to serve at a springtime garden party. The smoked salmon mousse filling is creamy and flavorful, with the added crunch of the cucumber to give it the perfect amount of texture. I like to make the mousse the day before to allow all the flavors to come together. Fill the cucumbers a couple of hours ahead of time, giving the mousse time to set up before slicing the cucumber into ready-to-serve snacks. I like to serve them on a bed of frozen green peas. This makes for a beautiful spring presentation, while keeping them cool at the same time.
Servings: 12
8 ounces softened cream cheese
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4 to 6 ounces smoked salmon
1 tablespoon grated red onion
¼ cup chopped green onions
1 teaspoon lemon zest
1 tablespoon fresh lemon juice
¼ cup capers
¼ teaspoon kosher salt
½ teaspoon hot sauce
½ teaspoon dried dill
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2 English or seedless cucumbers
1 large bags of frozen green peas (optional for garnish)
- Chop the smoked salmon. Set it aside.
- Place the softened cream cheese into the bowl of a stand mixer fitted with the paddle attachment. With the mixer on medium, mix the cream cheese until smooth.
- Add in the chopped smoked salmon, onion, green onion, lemon zest, lemon juice, capers, salt, hot sauce and dill. Continue mixing until everything is well incorporated into the mousse.
- Cut off the ends of the cucumbers. Slice cucumbers length-wise down the middle. Use a spoon to scoop out the pulp and seeds, creating a channel down the middle of the cucumber halves.
- Use a tablespoon to dollop the mousse into the middle of the cucumber halves.
- Set them into the fridge to chill for at least 1 hour or overnight.
- Right before serving, slice the stuffed cucumbers into 2-inch-wide slices. Pour the frozen peas on to a serving platter and place the stuffed cucumbers on top and serve.
This article was originally published in the April 2022 issue of 225 magazine.