Spread the love for your favorite seafood at your next party with crowd-pleasing Smoked Salmon Mousse Canapés.
8 ounces hot- or cold-smoked salmon
1 (8-ounce) package cream cheese
3 tablespoons half-and-half
2 teaspoons fresh lemon juice
1/4 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
1 tablespoon finely chopped fresh tarragon
1 large English cucumber, cut into 30 (1/3-inch-thick) slices, or 30 small whole grain crackers
Garnishes: caviar, chopped fresh chives
How to Make It
Place salmon in a food processor; pulse until finely chopped. Add cream cheese and next 4 ingredients, and process until creamy and fluffy. Add tarragon; pulse until evenly combined. Taste and adjust seasoning, if necessary. (Note: Add more half-and-half if necessary to achieve the desired texture for piping.)
Pipe or dollop about 1 tablespoon salmon mousse onto each cucumber slice. Garnish, if desired.
Sip: Mionetto Brut Prosecco, NV, 100% Prosecco ($14): "The fresh white peach harmonizes with the tarragon, and the hint of sweetness cuts the richness of the salmon." --Michael Velo, bubbly expert from the Carriage House Restaurant in Chicago