SMOKED SALMON MOUSSE IN CUCUMBER BOATS
Provided by Robert Irvine : Food Network
Categories appetizer
Time 20m
Yield approximately 8 appetizers
Number Of Ingredients 6
Steps:
- In food processor, chop up salmon into a paste. Add cream cheese, salt and pepper, and heavy cream to make a mixture loose enough to pipe out into cucumber boats. Peel cucumbers and halve lengthwise. Slice cucumbers into 2-inch lengths. Use melon baller to scoop out the cucumber to make into small boat-shapes. Spoon salmon mixture into pastry bag fitted with a star tip, and pipe mixture into each cucumber "boat." Garnish with fresh dill.
CUCUMBER CANOES OF SALMON MOUSSE
Provided by Robert Irvine : Food Network
Categories appetizer
Time 20m
Yield approximately 8 appetizers
Number Of Ingredients 6
Steps:
- In food processor, chop up salmon into a paste. Add cream cheese, salt and pepper, and creme fraiche to make a mixture loose enough to pipe out into cucumber boats. Peel cucumbers and halve lengthwise. Slice cucumbers into 2-inch lengths. Use melon baller to scoop out the cucumber to make into small canoe-shapes. Spoon salmon mixture into pastry bag fitted with a with star tip, and pipe mixture into each cucumber "canoe." Top with a small amount of pineapple.
SALMON MOUSSE CANAPES
It's so easy to top crunchy cucumber slices with a smooth and creamy salmon filling. Guests rave about the fun presentation, contrasting textures and refreshing flavor. -Barb Templin, Norwood, Minnesota
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield about 3 dozen.
Number Of Ingredients 9
Steps:
- Peel strips from cucumbers to create a decorative edge; cut cucumbers into 1/2-in. slices. Using a melon baller, remove a small amount of cucumber from the center, leaving the bottom intact., Place the cream cheese, salmon, milk, lemon pepper and dill in a food processor; cover and process until blended. Transfer to a small bowl and season with salt and pepper. In another bowl, beat cream until stiff peaks form. Fold into salmon mixture., Pipe or dollop mousse onto cucumber slices; garnish with dill. Refrigerate until ready to serve.
Nutrition Facts :
CUCUMBER SLICES WITH SALMON MOUSSE
This is one of the simplest make ahead appetizers so easy to make, you can add any filling of your choice to top the cucumber slices, the salmon mousse is very tasty and elegant.
Provided by Mooseybear
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Score the cucumber skins lengthwise with the tines of a fork; slice them cross-wise 1/2-inch thick, scoop out a small amount making a hole in the centers with a melon baller; sprinkle the cucumber rounds with a small amount of salt; set aside.
- In a mini processor or mixer combine the whipping cream and cream cheese, add the lime juice, shallot, dill, salt and pepper to taste. Fold in the smoked salmon.
- Just before serving place a mound of mousse in each cucumber round, garnish with dill weed and serve.
Nutrition Facts : Calories 82.8, Fat 6.9, SaturatedFat 3.7, Cholesterol 24.2, Sodium 165.6, Carbohydrate 1.6, Sugar 0.5, Protein 3.8
CUCUMBER CUPS WITH SALMON MOUSSE
Provided by Food Network
Time 1h15m
Yield about 40 hors d'oeuvres
Number Of Ingredients 9
Steps:
- If cucumbers are waxed, peel them. Cut each crosswise into 5 (1 3/4-inch) pieces. 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. The cucumber cups may be prepared up to 4 hours in advance, arranged on damp paper towels, tightly covered and refrigerated.
- 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. Chill for at least 30 minutes.
- To assemble spoon salmon mousse into a piping bag fitted with a decorative tip, pipe the mousse into the cucumber cups. Garnish with parsley or coriander sprig.
SMOKED SALMON MOUSSE
Provided by Food Network
Categories appetizer
Time 30m
Yield 20 to 25 servings
Number Of Ingredients 7
Steps:
- Cut the butter into cubes and melt it in a saucepan over low heat. Remove from the heat and set aside for a few minutes to cool and to allow the milky solids to sink to the bottom. Carefully pour off the oily part, or clarified butter, leaving the milky solids behind. Let the clarified butter cool to room temperature.
- In 2 or three batches, put the salmon cubes, clarified butter, and cream in the bowl of a food processor, and puree until fluffy and completely smooth. Transfer the salmon puree to a large bowl and stir in the herbs and lemon juice to taste. Chill before serving.
CUCUMBER CUPS WITH DILL CREAM AND SMOKED SALMON
Classic combos are classic because the flavors go well together! Dill, cucumber, and smoked fish are combined with a bit of lemon to perk things up. Small pieces of smoked trout would be a good substitute for the salmon in this pretty, easy, no-cook hors d'oeuvre. Cucumber cups can be assembled and kept chilled in an airtight container 1 day ahead of time.
Provided by RuthE
Categories Appetizers and Snacks Seafood
Time 40m
Yield 12
Number Of Ingredients 8
Steps:
- Trim ends from cucumbers and cut crosswise into 24 (3/4-inch-thick) rounds. Scoop a 1/2-inch-deep depression from one side of each round with a small melon-baller, forming little cups. Drain cucumbers, cup sides down, on paper towels for 15 minutes.
- Beat cream cheese, chopped dill, lemon zest, lemon juice, and black pepper together in a bowl. Spoon 1/2 teaspoon cheese mixture into each cucumber cup. Top each cup with 1 salmon strip and 1 dill sprig.
Nutrition Facts : Calories 49.4 calories, Carbohydrate 1.5 g, Cholesterol 12.6 mg, Fat 3.8 g, Fiber 0.2 g, Protein 2.7 g, SaturatedFat 2.2 g, Sodium 103.3 mg, Sugar 0.6 g
SALMON AND CUCUMBER MOUSSE
Another appetizer from Recipes4us.co.uk website. This mousse will be served cold and garnished with cucumber slices. Included in the Zaar World Tour 2005 Swap, Britain. Cooking time will be equal to the time needed to chill mousse.
Provided by lauralie41
Categories Spreads
Time 4h30m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- In a food processor or blender, place the salmon, cucumber, mayonnaise and spring onion in bowl and process until smooth. Transfer salmon mixture to a large mixing bowl. Stir in the lemon rind plus juice and seasoning. Set aside.
- In a double boiler or in a bowl over a pan of hot water, sprinkle gelatine over wine and mix well. When combined, increase flame and over very hot water stir until gelatine is dissolved. In a steady stream and stirring constantly, stir the gelatine into the salmon mixture. Blend until well combined and set aside.
- In a small mixing bowl, whisk the egg white until slightly stiff and gently fold into salmon mixture. Pour mixture into a lightly greased 600ml/20fl.oz. mould of your choice. Cover and refrigerate for approximately 4 hours or until set.
- When ready to serve, turn the mousse out onto a large serving platter. Garnish as needed with very thin cucumber slices and serve chilled.
Nutrition Facts : Calories 215.6, Fat 10.5, SaturatedFat 1.6, Cholesterol 53.2, Sodium 235.2, Carbohydrate 7.6, Fiber 0.2, Sugar 2.3, Protein 20.4
MRS. JOHN F. KENNEDY'S BAKED SEAFOOD CASSEROLE
Time 30m
Number Of Ingredients 10
Steps:
- Heat oven to 400°F. Combine crab meat, shrimp, mayonnaise, green pepper, onion, celery, salt, and Worcestershire. Pour into a buttered 2-1/2 quart casserole. Top with crushed potato chips. Sprinkle with paprika. Bake 20 to 25 minutes, until mixture is thoroughly heated.
Nutrition Facts : Nutritional Facts Serves
MRS. JOHN F. KENNEDY'S CASSEROLE MARIE - BLANCHE
Time 35m
Number Of Ingredients 7
Steps:
- Heat oven to 350°F. Combine noodles, cheese, sour cream, salt, pepper, and chives. Pour into a buttered 2-quart casserole and dot top with the 1 tablespoon butter. Bake about 30 minutes, until noodles begin to brown. Serve immediately.
Nutrition Facts : Nutritional Facts Serves
MRS. JOHN F. KENNEDY'S SALMON MOUSSE WITH CUCUMBERS
Number Of Ingredients 9
Steps:
- Drain salmon and measure liquid. Add water to make 1-1/2 cups. Sprinkle gelatin over 1/2 cup of the liquid. Stir over low heat until gelatin is dissolved. Remove from heat, stir in rest of liquid and onion juice. Chill to consistency of unbeaten egg white. Flake fish and combine with celery and green pepper. Fold into chilled gelatin with whipped cream. Turn into a 1-quart mold. Chill until firm. Unmold onto a serving plate. Garnish with cucumber. Serve with mayonnaise tinted pale green with food coloring.
Nutrition Facts : Nutritional Facts Serves
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