Description
Check out how to make these easy, refreshing and summery cucumber bites topped with delicious smoked salmon mousse and paired with Pinot Grigio wine.
Ingredients
Scale
- 2 large cucumbers (based on size and how thick you’ll slice it)
- 4 oz 115 gr smoked salmon, thinly sliced
- 1/2 cup 115 gr of ricotta cheese (I used whole milk)
- 1 tablespoon of lemon juice
- 1 teaspoon of Dijon mustard
- 1/4 cup 60 ml of whipping cream
- salt and pepper to taste
- chives to decorate
Instructions
- Slice the cucumbers into about 1/4 inch (6 mm) thick slices.
- If you’d like, cut each slice with a cookie cutter that is just slightly smaller than your slice, as shown in my picture. This is just to make the dish prettier.
- Alternatively, slice the cucumber lengthwise with a potato peeler in paper thin slices. Roll the slices with one end folded under the roll (so that the filling will stay in place).
- Cut about 3/4 of the salmon (3 oz) in really small pieces. Reserve the rest to decorate the top (cut in thin slices).
- In a bowl, add the salmon with the ricotta cheese, the lemon juice, Dijon mustard, salt and pepper to taste. Mix with a spoon.
- Whip the whipping cream to soft peaks. Fold into the salmon mixture. Spoon the mixture into a piping bag, with a large tip. I used the Wilton 1M. And pipe some of the mixture on top of the cucumber slices (or into the cucumber rolls).
- Top with a little slice of salmon and a few pieces of chives.
- Store in the refrigerator until ready to serve.
- Prep Time: 20 minutes
- Category: Apperizer