5-Step Salmon Mousse Canapes
If this little bite-size number was a hat, Queen Elizabeth would be wearing it. Salmon mousse: so elegant, so lush, so fresh! But it’s also one of the season’s easiest last-minute appetizers. Basically, you toss the smoked salmon and cream cheese in a food processor with some aromatics, and you’re halfway there. The fun part is piping the smoky mousse onto the crisp cucumber slices and adding the Day-Glo roe pom-poms and feathery sprigs of dill. Voilà! Canapes for the holidays.
Here's the recipe:
1. In the bowl of a food processor, combine 8 oz room-temperature cream cheese, 6 oz smoked salmon, 1 smashed garlic clove, the zest of 1 lemon, 1 Tbsp freshly squeezed lemon juice, 1 tsp chopped fresh dill, ¼ tsp kosher salt, and ¼ tsp freshly ground black pepper. Pulse until smooth, about 15 to 30 seconds, scraping down the sides of the bowl as needed.
2. Cover with plastic wrap and refrigerate for 20 minutes or until ready to serve.
3. Meanwhile, cut 1 English cucumber into ¼” slices and place on a tray.
4. Fill a star tip-fitted piping bag with the cold salmon mousse. Starting in the center, pipe the mousse onto the cucumber in a swirled pattern, about 1” high. Note: if the mousse gets too warm to pipe, pop it back in the fridge for 10 to 15 minutes.
5. Garnish with fish roe and dill fronds. Serve cold.