Dessert

Cucumber Canapés with Smoked Salmon Mousse Recipe

ByElena Hart December 7, 2025December 7, 2025

Introduction

Cucumber canapés with smoked salmon mousse are a fresh and elegant appetizer perfect for any gathering. The creamy, tangy mousse pairs beautifully with crisp cucumber slices, making each bite light and flavorful.

The image shows several thick cucumber rounds standing upright, hollowed out in the center and filled with a creamy, pale pink mixture that has small green herb flecks. Each cucumber piece is topped with a small sprig of fresh dill, giving a delicate green accent. In the background, there are wedges of lemon adding a splash of bright yellow. The whole arrangement is placed on a white marbled surface, highlighting the fresh colors and textures clearly. photo taken with an iphone --ar 4:5 --v 7

Ingredients

150g / 5 oz smoked salmon
150g / 5 oz cream cheese, softened (Philadelphia recommended)

2 tbsp / 30g sour cream
2 tbsp / 40g mayonnaise

1/3 cup fresh dill, roughly chopped (or substitute chives)
1 garlic clove, minced

2 tsp lemon zest (from 1 lemon)
2 tbsp lemon juice
1/4 tsp salt and 1/4 tsp pepper

3 long cucumbers (Telegraph or English) or 6 standard cucumbers
Extra dill sprigs for garnish
Lemon slices for serving

Instructions

Step 1: Place smoked salmon, cream cheese, sour cream, mayonnaise, dill, garlic, lemon zest, lemon juice, salt, and pepper in a food processor.
Step 2: Blitz until the mixture is completely smooth, scraping down the sides as needed to ensure even blending.
Step 3: Fit a piping bag with a wide star tip nozzle (1.5-2cm wide) and transfer the mousse into the bag. Refrigerate for about 5 hours until firm.

Step 4: Slice cucumbers into 1.5cm thick rounds.
Step 5: Use a small melon baller or teaspoon to scoop out a small well from the center of each cucumber slice, being careful not to scoop all the way through.
Step 6: Pipe the smoked salmon mousse into each cucumber well.

Step 7: Garnish with extra dill sprigs and serve immediately with lemon slices.

Tips & Variations

For a milder herb flavor, substitute dill with fresh chives or parsley.
If you don’t have a piping bag, use a zip-lock bag with a corner snipped off for easy filling.

Add a few capers on top of the mousse for a burst of briny flavor.

Storage

Store the smoked salmon mousse covered in the refrigerator for up to 2 days. Prepare cucumber slices fresh to prevent sogginess. If assembling in advance, pipe mousse just before serving. Leftover mousse can be enjoyed as a spread on crackers or bread. Reheat is not recommended.