This is one of the first posts of my many appetizer themed posts to come in the near future. On the weekend I was asked to help out at two different events (one being a pre-prom party, and the second a dinner party.) I was helping out in the kitchen working for the most part on the appetizers, so I’ve got a few appetizers to share! This recipe is an adapted version of the Salmon Mousse over on Annie’s Eats
These cucumber boats are perfect for a nice summer event. With the use of the fresh, crunchy cucumber and the soft cold salmon mousse, it’s perfect for a warm evening.
1 cucumber (rather thin so that your pieces aren’t too large.)
1 cup smoked salmon, flaked with a fork
1 cup of fluid cream cheese
1/4 tsp. dried dill weed
Freshly ground black pepper, to taste
1 clove garlic, finely minced
chives for garnish (optional)
Wash and chop the cucumber (leaving the skin on) into about 1-1 1/2 inch thick rounds. Scoop out the seeds creating a “bowl” in the cucumber. Be sure not to create a hole in the cucumber round.
Flake the salmon with a fork and put it into the food processor. Next add in the remaining ingredients and pulse until the desired texture. (Note: I like mine very smooth.) Scoop out about one teaspoon of the salmon mousse and place it into a cucumber bowl. Repeat the process for all the cucumber bowls. Serve immediately.
And there you have it, a yummy, summery appetizer for your next dinner party!
Recipe adapted from Annie’s Eats: Salmon Mousse