If you want to get fancy with your presentation, you can pipe the salmon mouse out of a piping bag. You can also dollop it into the cucumbers (or crackers) with a spoon, or spread it with a knife. If you’re treating it like a dip, it can just go into a bowl!
Ingredients
- 2 english cucumbers
- 1 package (8 ounces) cream cheese, softened
- 1/2 pound smoked salmon or lox
- 1 tablespoon 2% milk
- 1 teaspoon lemon-pepper seasoning
- 1 teaspoon snipped fresh dill
- salt and pepper to taste
- 1/2 cup heavy whipping cream
- additional snipped fresh dill
Instruction
- 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.
