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.