Cucumber Cups With Salmon Mousse Food

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 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 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.

SMOKED SALMON CUCUMBER BITES

Steps:

• In a small bowl, mix together the sesame seeds, poppy seeds, onion flakes, garlic flakes, black pepper and 1/2 teaspoon sea salt; set aside.
• In a separate bowl, mix together the sour cream, minced dill, lemon zest and remaining 1 teaspoon sea salt; set aside.
• With a peeler, stripe the cucumber, running the peeler from one tip to the other, leaving a small strip of skin in between each peel. Using a mandoline or knife, slice the cucumber on the bias into 1/4-inch slices. Slice the salmon into 2-inch strips.
• Lay out the cucumber slices on a platter. Place about 1/2 teaspoon of the sour cream mixture on each cucumber. Ripple or fold the strips of smoked salmon and place on top of the sour cream mixture. Garnish with dill sprigs and sprinkle with the seasoning mix before serving.

SALMON MOUSSE

Steps:

• For the salmon:
• Preheat the oven to 400 degrees F.
• Season salmon fillet with olive oil, salt, and pepper. Place on a baking sheet and bake until cooked through, about 10 to 12 minutes. Remove from the oven and cool completely, the chill for at least 30 minutes.
• For the mousse: Put the chilled salmon fillet in a food processor. Add all other ingredients and blend until smooth. Season with salt and pepper, to taste.

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.

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, 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.

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.

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.

SALMON AND CUCUMBER MOUSSE

Steps:

• In a food processor or blender, place the salmon, cucumber, mayonnaise and spring onion in bowl and process until smooth. Transfer salmon mixture to a large mixing bowl. Stir in the lemon rind plus juice and seasoning. Set aside.
• In a double boiler or in a bowl over a pan of hot water, sprinkle gelatine over wine and mix well. When combined, increase flame and over very hot water stir until gelatine is dissolved. In a steady stream and stirring constantly, stir the gelatine into the salmon mixture. Blend until well combined and set aside.
• In a small mixing bowl, whisk the egg white until slightly stiff and gently fold into salmon mixture. Pour mixture into a lightly greased 600ml/20fl.oz. mould of your choice. Cover and refrigerate for approximately 4 hours or until set.
• When ready to serve, turn the mousse out onto a large serving platter. Garnish as needed with very thin cucumber slices and serve chilled.

LITTLE SMOKED SALMON CUCUMBER CUPS WITH PEPPERED CREME FRAICHE

Steps:

• Cut the cucumber into 1 1/2 inch slices, and carefully hollow out the centre (with any seeds) with a pointed teaspoon, so you are left with a shallow hollow.
• Mix the lemon zest and black pepper with the crème fraiche and adjust seasoning to taste, adding the black pepper bit by bit to ensure a favourable taste! (We like ours quite peppery!) I have not suggested salt as the smoked salmon is salty, but do add salt to taste if you wish.
• Spoon a little seasoned crème fraiche into each cucumber cup, about 1 teaspoon per cup.
• Cut the smoked salmon into 6-inch long strips and about 1/2 inch wide, and curl them around to make a little circle, then place the circle of smoked salmon on top of the crème fraiche.
• Garnish with lemon slices if you wish, or with dill or parsley. Makes about 30 according to size of cucumber.
• You can prepare the cucumber cups and crème fraiche several hours beforehand- cover them and store them in the fridge; assemble them just before you are ready to serve them.