Smoked Salmon Mousse Cucumber Cups

Having a few people over, but don't know what to serve?  With not much more than a twist of the wrist, make these dressed-to-impress canapes!

Want to know a shocking secret?   I don't own a melon-baller.

Please don't judge.

But I do have something even better ... and more useful!

Measuring spoon ... not just for measuring anymore.

A measuring spoon.  A quarter-teaspoon measuring spoon to be more accurate.  Seriously.

TIP ALERT!  You can do more than measure with a measuring spoon.  The quarter teaspoon measuring spoon just happens to be the perfect shape and depth to scoop out cuke centers to make these adorable canapes.   Just aim and scoop.  The spoon magically does the rest!

Unless you have sodium issues, use the full amount of kosher salt.  While it might seem strange to add salt to smoked salmon, the servings are so tiny that extra seasoning is needed to be able to taste anything.  It's the food equivalent of upping the bass on your speakers when the volume is turned down.

Save time by using an English cuke.  The skin is edible and decorative all at once.

Smoked Salmon Mousse Cucumber Cups
Note: Cups and salmon mixture can be made a day ahead and refrigerated separately.  Assemble up to an hour before serving.
Yield:  12-16 servings

1 English cucumber
2 oz. smoked salmon, coarsely chopped
1 Tbl.mayonnaise
1 tsp. fresh lemon juice
1 tsp. kosher salt
1/8 tsp. coarsely ground black pepper
1 Tbl. capers, well drained

Cut ends off an English cucumber.  Cut remaining cuke into 3/4-inch slices.  Use a quarter-teaspoon or a melon-baller to scoop out the center of each slice, being careful not to cut all the way down (leave about a 1/4-inch on the bottom) to create a cup.  Set aside.

Combine smoked salmon, mayonnaise, lemon juice, salt and pepper in a small bowl.  Use a hand blender to whip the mixture until smooth, stopping a few times to carefully scrape out the blade.

Lightly dab the cuke cups with a paper towel to remove any moisture.

Spoon some of the salmon mixture into each cup, mounding it slightly.  Dot evenly with capers.


Popular posts from this blog

Fruit Salad with Honey-Lime Dressing - Easy

Slow Cooker Parmesan-Mushroom Risotto