Cucumber Cups With Salmon Mousse Recipes

CUCUMBER CUPS WITH DILL CREAM AND SMOKED SALMON

Steps:

• Trim ends from cucumbers and cut crosswise into 24 (3/4-inch-thick) rounds. Scoop a 1/2-inch-deep depression from one side of each round with a small melon-baller, forming little cups. Drain cucumbers, cup sides down, on paper towels for 15 minutes.
• Beat cream cheese, chopped dill, lemon zest, lemon juice, and black pepper together in a bowl. Spoon 1/2 teaspoon cheese mixture into each cucumber cup. Top each cup with 1 salmon strip and 1 dill sprig.

SMOKED SALMON MOUSSE IN CUCUMBER BOATS

Steps:

• In food processor, chop up salmon into a paste. Add cream cheese, salt and pepper, and heavy cream to make a mixture loose enough to pipe out into cucumber boats. Peel cucumbers and halve lengthwise. Slice cucumbers into 2-inch lengths. Use melon baller to scoop out the cucumber to make into small boat-shapes. Spoon salmon mixture into pastry bag fitted with a star tip, and pipe mixture into each cucumber "boat." Garnish with fresh dill.

SMOKED SALMON FILO CUPS

Steps:

• Preheat the oven according to the package instructions for the filo cups. Put the filo cups on a baking sheet and bake until golden brown and crispy according to the package instructions. Let cool.
• In a medium bowl, mix together the cream cheese, salmon, creme fraiche, capers, shallot, lemon zest and juice, 1 tablespoon of the dill and 1 tablespoon of the chives. Transfer the mixture to a ziptop bag. Cut an approximately 1-inch opening in the corner of the bag. Pipe the salmon mixture evenly among the filo cups, filling them to the top.
• Mix together the remaining dill and chives, then sprinkle some of the herbs on top of each cup to garnish. Serve immediately.

CUCUMBER CUPS WITH CREAMY SALMON WHIP

Steps:

• Process the cottage cheese and milk in a food processor until smooth. Add the scallions, salmon, cream cheese, lemon juice and a pinch of white pepper and process until smooth and creamy. Refrigerate at least 1 hour or overnight.
• Cut the cucumbers into 3/4-inch-thick rounds, discarding the ends. Using a small spoon, scoop the seeds and some of the flesh out of each round to form a small cup.
• Fill each cup with about 2 teaspoons of the salmon whip and sprinkle with the chives. Cover and refrigerate until ready to serve, up to 1 hour.

CUCUMBER CANOES OF SALMON MOUSSE

Steps:

• In food processor, chop up salmon into a paste. Add cream cheese, salt and pepper, and creme fraiche to make a mixture loose enough to pipe out into cucumber boats. Peel cucumbers and halve lengthwise. Slice cucumbers into 2-inch lengths. Use melon baller to scoop out the cucumber to make into small canoe-shapes. Spoon salmon mixture into pastry bag fitted with a with star tip, and pipe mixture into each cucumber "canoe." Top with a small amount of pineapple.

CUCUMBER CUPS FILLED WITH HERBED YOGURT AND SMOKED SALMON

Steps:

• Drain the yogurt in a fine sieve set over a bowl, its surface covered with plastic wrap, chilled, overnight. Cut the cucumber crosswise into sixteen 3/4-inch pieces and with a melon-ball cutter scoop out the centers, forming 1/4-inch-thick cups. Sprinkle the cucumber cups with salt and let them drain, inverted, on paper towels for 10 minutes. In a bowl combine well the yogurt, the scallions, the minced dill, salt and pepper to taste. Pat the cucumber cups dry gently and divide the yogurt mixture among them. Cut the salmon into eight 6- by 1/2-inch strips, halve the strips diagonally, and roll them up, beginning with the pointed ends and turning the edges slightly, to form rose shapes. Arrange the salmon roses and the dill sprigs decoratively on the yogurt mixture. The filled cucumber cups may be made 1 hour in advance and kept covered and chilled.

SALMON MOUSSE CUPS

Steps:

• In a small bowl, beat the cream cheese and butter until smooth. Add flour and mix well. Shape into 24 balls; press onto the bottom and up the sides of greased miniature muffin cups. , Bake at 350° for 10-15 minutes or until golden brown. Cool for 5 minutes before removing from pans to wire racks to cool completely., For filling, in a large bowl, beat cream cheese until smooth. Add the salmon, broth, sour cream, onion, lemon juice and salt until blended. Spoon into the shells. Refrigerate for at least 2 hours. Sprinkle with dill.

SMOKED SALMON, CUCUMBER, AND DILL MOUSSE

Steps:

• Lightly oil an 8-by-2 inch round cake pan and line with plastic wrap.
• Spread 1 1/4 cups salmon evenly in cake pan. In a bowl stir together remaining salmon, cucumber, dill, onion, sour cream, lemon juice, and zest until combined well.
• Put cold water in a small heatproof cup and sprinkle gelatin over it. Set cup in a saucepan and add enough water to pan to reach halfway up side of cup. Heat gelatin mixture over low heat until gelatin is dissolved and stir into salmon mixture. Season mixture with salt and pepper and spoon over salmon in cake pan. Chill mousse, covered with plastic wrap, at least 6 hours and up to 3 days.
• To unmold mousse, invert mousse onto plate. Loft off cake pan and peel off plastic wrap.
• Garnish mousse with cucumber ribbons and serve with toasts.

CUCUMBER SLICES WITH SALMON MOUSSE

Steps:

• Score the cucumber skins lengthwise with the tines of a fork; slice them cross-wise 1/2-inch thick, scoop out a small amount making a hole in the centers with a melon baller; sprinkle the cucumber rounds with a small amount of salt; set aside.
• In a mini processor or mixer combine the whipping cream and cream cheese, add the lime juice, shallot, dill, salt and pepper to taste. Fold in the smoked salmon.
• Just before serving place a mound of mousse in each cucumber round, garnish with dill weed and serve.

SMOKED SALMON IN CUCUMBER CUPS

Steps:

• Peel cucumber; cut into 3/4-inch slices; using tiny spoon or scoop, form cucumber cup by scooping out seeds, leaving some flesh in base of cup; set aside.
• In medium-size bowl, flake smoked salmon, discarding skin and any bone; blend in sour cream, cilantro, lime zest, lime juice, salt, and cayenne pepper to taste.
• Mound salmon into cucumber cups; sprinkle lightly with a few grains cayenne pepper; garnish with additional lime peel strips, if desired.

CUCUMBER AND SALMON MOUSSE

Steps:

• At least 5 hours or up to days before serving:In a small saucepan, sprinkle gelatin over water let stand for 1 minute. Over low heat, stir until gelatin is dissolved. Pour into a blender container.Add cucumbers, mayonnaise, green onion, vinegar, salt and food color. Cover and blend at low speed for 10 seconds. Blend at high speed for 30 seconds or until smooth. Pour into a 6-cup ring mold. Freeze for 15 minutes. Mixture will not be fully set.Meanwhile, in a small saucepan, sprinkle gelatin over water let stand for 1 minute. Over low heat, stir until gelatin is dissolved. Remove from heat set aside.Remove bones and dark skin from salmon finely flake. In a medium bowl, mix salmon, dissolved gelatin, mayonnaise, green onions, lemon juice, salt, dill weed and paprika until blended.Fold whipped cream into salmon mixture. Pour salmon mixture over cucumber mixture. Cover and refrigerate at least 4 hours or up to 2 days. Unmold to serve. Garnish with Carrot Frills and parsley if desired.Note: Either cucumber or salmon mousse can be made and molded separately.

SALMON MOUSSE CANAPES

Steps:

• Peel strips from cucumbers to create a decorative edge; cut cucumbers into 1/2-in. slices. Using a melon baller, remove a small amount of cucumber from the center, leaving the bottom intact., Place the cream cheese, salmon, milk, lemon pepper and dill in a food processor; cover and process until blended. Transfer to a small bowl and season with salt and pepper. In another bowl, beat cream until stiff peaks form. Fold into salmon mixture., Pipe or dollop mousse onto cucumber slices; garnish with dill. Refrigerate until ready to serve.

SMOKED SALMON CUCUMBER CUPS

Steps:

• Peel and finely dice one cucumber, place into a bowl.
• Cut remaining cucumbers into 2cm (3/4 inch) slices and using a melon baller or teaspoon scoop out seeds, leaving a base to form a cup.
• Add remaining ingredients to diced cucumber and mix well.
• Season to taste.
• Fill each cup with salmon mixture, top with extra dill and serve.