Smoked Salmon Mousse and Cucumbers

Yields 24

4 cucumbers
8 ounces smoked salmon
12 ounces cream cheese
2 medium shallots (finely diced)
6 sprigs dill

step 1    Sweat diced shallots in clarified butter until soft and without any color. Then cool.
step 2    Rough-chop smoked salmon.
step 3    In a food processor, add cream cheese and salmon. Mix until smooth.
step 4    Add shallots and dill. Pulse to incorporate.
step 5    Fill pastry bag fitted with a star tip with the mousse. Refrigerate until needed.
step 6    Slice cucumbers and partially scoop out centers. If desired, striate sides.
Step 7    Fill discs with mousse and top with caviar and dill.

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About this article

This article appeared in the Mar/Apr 2011 issue.
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