Dessert

Cucumber Canapés with Smoked Salmon Mousse Recipe

Bynova cole February 28, 2026February 28, 2026

Introduction

These Cucumber Canapés with Smoked Salmon Mousse are a light, elegant appetizer perfect for gatherings or a sophisticated snack. Creamy, tangy, and fresh, they combine the delicate flavors of smoked salmon with crisp cucumber for a refreshing bite.

The image shows several bite-sized cucumber cups arranged closely together on a white marbled surface. Each cucumber cup is a thick green cylinder hollowed out to hold a creamy, light pink filling with visible small herb bits. The filling is swirled with soft peaks rising above the cucumber rim. Each cup is garnished with a small sprig of fresh green dill on top. In the background, there are a few small wedges of yellow lemon adding a touch of bright color. 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 (or substitute chives)
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 / 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, dill, garlic, lemon zest, lemon juice, salt, and pepper into a food processor.
Step 2: Blitz the mixture until completely smooth, scraping down the sides as needed to ensure even blending.
Step 3: Fit a piping bag with a wide star tip nozzle (about 1.5-2cm wide) and transfer the mousse into the bag. Refrigerate for at least 5 hours to allow the mousse to firm up.
Step 4: Slice the cucumbers into 1.5cm thick rounds. Use a small melon baller or teaspoon to scoop out a well in the center of each slice, creating space for the mousse.
Step 5: Pipe the smoked salmon mousse into each cucumber well, filling generously.
Step 6: Garnish each canapé with a small sprig of dill and serve immediately with lemon slices on the side.

Tips & Variations

For a dairy-free version, substitute cream cheese and sour cream with a blend of avocado and vegan cream cheese alternatives.
Swap fresh dill with chives or parsley for a different herbaceous note.
Use a smaller piping tip for a more delicate presentation if preferred.
Chill the cucumber slices before assembling to keep the canapés crisp and refreshing.

Storage

Store the smoked salmon mousse in an airtight container in the refrigerator for up to 2 days. Prepare the cucumber slices just before serving to maintain freshness and prevent them from becoming soggy. Once assembled, serve immediately as the canapés are best enjoyed fresh. If needed, cover and refrigerate assembled canapés for no more than a couple of hours.

How to Serve

A white rectangular tray holds three rows of cucumber cups filled with a light beige creamy topping that has a slightly textured swirl surface. Each cucumber cup is thick and green with a fresh appearance, standing upright with the filling piped neatly on top. Small sprigs of fresh green dill and thin wedges of yellow lemon are placed decoratively between the cucumber cups, adding color contrast. A woman's hands are holding the tray on both sides, and the tray is set on a white marbled textured surface with scattered sprigs of dill and a half lemon placed nearby. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the mousse ahead of time?

Yes, the smoked salmon mousse can be made up to 2 days in advance and kept refrigerated in an airtight container. This allows the flavors to meld and makes assembly quicker.