Cucumber Cups with Salmon Mousse

1. 1

   If cucumbers are waxed, peel them.

2. 2

   Cut each crosswise into 5 (1 3/4-inch) pieces.

3. 3

   With a small melon baller, carefully scoop out the insides of each piece, leaving a 1/4-inch border around the edge and a 1/2-inch border on the bottom.

4. 4

   The cucumber cups may be prepared up to 4 hours in advance, arranged on damp paper towels, tightly covered and refrigerated.

5. 5

   In the bowl of a food processor, combine the cream cheese, smoked salmon, lemon juice, orange water, paprika, cream and white paper and process until smooth.

6. 6

   Chill for at least 30 minutes.

7. 7

   To assemble spoon salmon mousse into a piping bag fitted with a decorative tip, pipe the mousse into the cucumber cups.

8. 8

   Garnish with parsley or coriander sprig.

* Per serving · 4 servings · Values may vary.

No additional tips available.