Salmon Mousse Canapes
You can never have too many hor d'oeuvre recipes, so give Salmon Mousse Canapes a try. This recipe serves 40. One serving contains 39 calories, 2g of protein, and 3g of fat. For 34 cents per serving, this recipe covers 2% of your daily requirements of vitamins and minerals. A mixture of heavy whipping cream, salt and pepper, english cucumbers, and a handful of other ingredients are all it takes to make this recipe so scrumptious. 16 people have tried and liked this recipe. From preparation to the plate, this recipe takes approximately 30 minutes. It is a good option if you're following a gluten free, primal, and pescatarian diet. It is brought to you by Taste of Home. All things considered, we decided this recipe deserves a spoonacular score of 13%. This score is rather bad. Users who liked this recipe also liked Smoked Salmon Mousse Canapés, Salmon Canapés, and Salmon Canapés.
Servings: 40
Preparation duration: 30 minutes
Ingredients:
1 package (8 ounces) cream cheese, softened
Additional snipped fresh dill
2 English cucumbers
1 teaspoon snipped fresh dill
1/2 cup heavy whipping cream
1 teaspoon lemon-pepper seasoning
1 tablespoon 2% milk
Salt and pepper to taste
1/2 pound smoked salmon or lox
Equipment:
melon baller
food processor
bowl
Cooking instruction summary:
Directions 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. Yield: about 3 dozen. Originally published as Salmon Mousse Canapes in Taste of Home Christmas Annual Print Add to Recipe Box Email a Friend
Step by step:
1. 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.
2. Place the cream cheese, salmon, milk, lemon pepper and dill in a food processor; cover and process until blended.
3. Transfer to a small bowl and season with salt and pepper. In another bowl, beat cream until stiff peaks form. Fold into salmon mixture.
4. Pipe or dollop mousse onto cucumber slices; garnish with dill. Refrigerate until ready to serve.
Nutrition Information:
covered percent of daily need
