Name: Smoked Salmon Mousse Canapés
Prep time: 13 min
Total time: 13 min
Yield: Makes 8 to 10 servings
Ingredients: 8 ounces hot- or cold-smoked salmon; 1 (8-ounce) package cream cheese; 3 tablespoons half-and-half; 2 teaspoons fresh lemon juice; ¼ teaspoon sea salt; ¼ 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

Step 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.)

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Step 2
Pipe or dollop about 1 tablespoon salmon mousse onto each cucumber slice. Garnish, if desired.
Step 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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Smoked Salmon Mousse Canapés

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