You may have read my posting the other day about the cucumber salad that my new BFF Tina made. I had leftover cucumbers and had to figure how to use them before they turned into mush. Another good friend, Colette, had said to me the night before that I should use them as the base for a canape.
Hmmm.... My head was spinning with what to place atop cucumber rounds. It needed to be something of substance and, in my opinion, intense and well balanced flavor. Jeffrey had trout the night before and as he was telling me about it all I could think of was mousse. First I thought I would make trout mousse, but while I was shopping at the market the salmon looked so good I settled on using a deliciously pink slab of one of my favorite, Omega rich fishes for the appetizer.
This is pretty easy to make:
- 3 cucumbers sliced into rounds (each round should be about 1/2 - 3/4 inch)
- 1 lb piece of salmon
- 8 oz of whipped cream cheese
- 6 oz of sour cream
- Juice of 1 large lemon
- 2 tbsp fresh dill, chopped
- Kosher salt and freshly ground black pepper to taste
Prepare your salmon by pan frying over medium heat with a little bit of olive oil. In a large bowl add all of the ingredients (except for salt and pepper) and mix well with a hand blender. Place in refrigerator.
Scoop out seeds of each cucumber round without going all of the way through. Place about a tsp or two of mousse into each round and garnish with a small sprig of dill.
Arrange on a platter and serve.
DELICIOUS!
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