Smoked Salmon Mousse Canapés

Photo: Jennifer Davick; Styling: Linda Hirst  

Spread the love for your favorite seafood at your next party with crowd-pleasing Smoked Salmon Mousse Canapés.

Yield: Makes 8 to 10 servings
Recipe from Coastal Living

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  • 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


  1. 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. 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
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