Cucumber Canapes For Two (2 ways)
Cucumber Canapes are fabulous finger food and fast to make for two or in larger quantities. In this version we will make a mousse for a spread rather than the usual assembly required to individually layer ingredients. I love the freshness of the cucumber with the richness of a smoked salmon or sun-dried tomato mousse!
Servings: 12 pieces
Ingredients
- 1 long cucumber (English)
For Smoked Salmon Mousse:
- 3 oz Smoked Salmon
- 3 oz Cream Cheese
- 1 Tablespoon Sour Cream
- 1 Tablespoon Mayonnaise
- 2 Tablespoons Fresh Dill
- ½ garlic clove ,minced
- 1 teaspoon lemon zest (½ lemon)
- 1 Tablespoon lemon juice
- ⅛ teaspoon salt
- ⅛ teaspoon pepper
Instructions
For the Mousse:
- Place Salmon Mousse ingredients in a food processer fitted with a metal blade. Blend until completely smooth, scraping down sides as needed.
- Using a resealable plastic storage bag (Ziplock or similar) or a piping bag with wide star tip nozzle, transfer Mousse into the bag. Refrigerate for 5 hours until firm.
Cucumbers
- Cut the cucumbers into ½ inch slices. Using a small melon baller or a teaspoon, scoop out the center making a shallow well.
Assemble:
- Snip the corner of the plastic storage bag, if using. Pipe mousse into cucumbers. Top with dill and serve immediately
Video
Notes
Sun-Dried Tomato Variation
Switch out the smoked salmon, dill, garlic and lemon with 2.5 ounces sun dried tomato strips in oil a dash of hot sauce and 1 scallion, thinly sliced (white and green parts).Puree the tomatoes, cream cheese, sour cream, mayonnaise and hot red pepper sauce, salt, and pepper in blender or food processor. Add the scallions and pulse twice. Refrigerate for at least 30 minutes and assemble.