ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Smoked Salmon Mousse Canapés

Photo: Jennifer Davick; Styling: Linda Hirst


Prep time 13 mins
Yield Makes 8 to 10 servings
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

  1. 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.)

  2. Pipe or dollop about 1 tablespoon salmon mousse onto each cucumber slice. Garnish, if desired.

  3. 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