Ingredients:

  • 2 large English Cucumbers
  • 0.5 tsp sea salt
  • 8 oz full-fat cream cheese, softened
  • 4 oz smoked salmon, finely minced
  • 1 tbsp fresh lemon juice
  • 1 tsp fresh lemon zest
  • 2 tbsp fresh dill, finely chopped
  • 0.5 tsp cracked black pepper
  • 2 oz smoked salmon, cut into ribbons
  • 2 tbsp Everything Bagel seasoning
  • 12 fresh dill sprigs
  • 0.25 small red onion, thinly sliced

Instructions:

  1. Slice the cucumbers. Cut the 2 large English cucumbers into rounds about 3/4 inch thick. You want them thick enough to hold the weight of the toppings without flopping.
  2. Salt and sweat. Place the rounds on a wire rack or a layer of paper towels. Sprinkle with 0.5 tsp sea salt. Let them sit for 10 minutes until beads of water appear on the surface.
  3. Dry thoroughly. Use a fresh paper towel to firmly pat both sides of the cucumber slices. This is the most important step for preventing sogginess.
  4. Beat the cheese. In a medium bowl, use your hand mixer to beat the 8 oz softened cream cheese until it looks smooth and fluffy.
  5. Fold in flavors. Add the 4 oz minced smoked salmon, 1 tbsp lemon juice, 1 tsp zest, 2 tbsp chopped dill, and 0.5 tsp black pepper. Fold it in with a spatula until the salmon is evenly distributed.
  6. Pipe the base. Load your mousse into a piping bag. Pipe a generous swirl onto each cucumber round. It should look like a little savory cupcake.
  7. Add the ribbons. Take your remaining 2 oz of smoked salmon ribbons and gently fold them. Place one on top of each mousse swirl until it sits securely.
  8. Garnish and finish. Top each bite with a sliver of red onion, a tiny sprig of dill, and a healthy sprinkle of Everything Bagel seasoning.
  9. Chill and serve. Place the platter in the fridge for at least 15 minutes until the mousse feels firm to the touch.