Smoked Salmon Mousse in Cucumber Boats (Robert Irvine) |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 8 |
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Ingredients:
3/4 pound smoked salmon |
8 ounces soft cream cheese |
salt and freshly ground black pepper |
3 tablespoons heavy cream or half-and-half |
2 english cucumbers |
2 tablespoons freshly chopped dill |
Directions:
1. In food processor, chop up salmon into a paste. Add cream cheese, salt and pepper, and heavy cream to make a mixture loose enough to pipe out into cucumber boats. Peel cucumbers and halve lengthwise. Slice cucumbers into 2-inch lengths. Use melon baller to scoop out the cucumber to make into small boat-shapes. Spoon salmon mixture into pastry bag fitted with a star tip, and pipe mixture into each cucumber boat. Garnish with fresh dill.
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