Dessert

Cucumber Canapés with Smoked Salmon Mousse Recipe

ByElara Stone December 29, 2025December 29, 2025

Introduction

These Cucumber Canapés with Smoked Salmon Mousse are a fresh and elegant appetizer perfect for gatherings. Creamy, tangy, and aromatic, they bring a sophisticated touch with minimal effort.

The image shows several small cucumber cups as the base layer, each cut into thick, bright green rounds with a hollow center. Inside each cucumber cup sits a creamy, light pink filling with visible herbs mixed in, giving it a soft, textured surface that swirls slightly upwards. Each filling mound is topped with a small sprig of fresh green dill. In the background, there are a few small white wedges of lemon for decoration. The dish is arranged on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

150g (5 oz) smoked salmon
150g (5 oz) cream cheese, softened (I use Philadelphia)
2 tbsp (30g) sour cream
2 tbsp (40g) mayonnaise
1/3 cup fresh dill, roughly chopped (substitute with chives if preferred)
1 garlic clove, minced
2 tsp lemon zest (from 1 lemon)
2 tbsp lemon juice
1/4 tsp salt and 1/4 tsp pepper
3 long cucumbers (Telegraph or English) or 6 standard cucumbers
Extra dill sprigs, for garnish
Lemon slices, for serving

Instructions

Step 1: Place the smoked salmon, cream cheese, sour cream, mayonnaise, chopped dill, minced garlic, lemon zest, lemon juice, salt, and pepper into a food processor. Blitz until the mixture is completely smooth, scraping down the sides as needed.
Step 2: Fit a piping bag with a wide star tip nozzle (about 1.5 to 2 cm wide), then transfer the salmon mousse into the bag. Refrigerate for 5 hours to allow it to firm up.
Step 3: Meanwhile, slice the cucumbers into 1.5 cm thick rounds. Using a small melon baller or teaspoon, carefully scoop out a small well in the center of each slice without piercing through the bottom.
Step 4: Pipe the smoked salmon mousse generously into each cucumber well. Garnish each canapé with a small dill sprig and serve immediately with lemon slices on the side.

Tips & Variations

For a different herb flavor, substitute dill with fresh chives or parsley.
Use English cucumbers for thinner skins and fewer seeds, which makes scooping easier.
Prepare the mousse a day ahead to deepen the flavors and save time on the day of serving.

Storage

Store any leftover mousse in an airtight container in the refrigerator for up to 2 days. Keep the cucumber slices separate and assemble just before serving to prevent sogginess. Reheat is not recommended as this is best served cold and fresh.

How to Serve

The image shows a white rectangular tray filled with bite-sized cucumber cups, each one hollowed out and filled with a smooth, creamy beige filling piped in a small swirl on top. The cucumber cups are deep green with a crisp texture, and the filling is garnished with small sprigs of fresh dill and placed alongside small lemon wedges scattered between the cups. A woman's hands are holding the tray from both sides, with a white marbled surface and some dill sprigs and a halved lemon in the background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular cucumbers instead of English cucumbers?

Yes, you can use regular cucumbers, but peel them and remove the seeds to reduce bitterness and excess moisture. English cucumbers work best because they have thinner skins and fewer seeds.

How far in advance can I prepare the smoked salmon mousse?

You can prepare the mousse up to a day in advance and keep it refrigerated. This helps the flavors to meld and makes assembly quick on the day of your event.