Martha Stewart Weddings: Salmon-Mousse Cucumber Cups


  1. 1/2 teaspoon unflavored gelatin
  2. 1 tablespoon lemon juice
  3. 3 tablespoons boiling water
  4. 1 1/2 tablespoons chopped onion
  5. 1 1/2 teaspoons prepared horseradish
  6. 6 ounces smoked salmon
  7. 1/2 cup creme fraiche
  8. 1/8 teaspoon hot-pepper sauce
  9. 1/8 teaspoon paprika
  10. Coarse salt and freshly ground pepper
  11. 1/4 cup heavy cream
  12. 2 to 3 English cucumbers
  13. Dill sprigs, for garnish
  1. Sprinkle gelatin over lemon juice and 1 1/2 teaspoons cold water in a small bowl, and let stand until softened, about 5 minutes. Whisk boiling water into gelatin mixture until incorporated. 

  2. Puree gelatin mixture with onion and horseradish in a food processor until smooth. Add salmon, creme fraiche, hot-pepper sauce, and paprika. Season with salt and pepper. Process until smooth. 

  3. Whip cream in a medium bowl until stiff peaks form. Fold whipped cream into salmon mixture.
  4. Peel cucumbers, slice 1 inch thick, and scoop out some of the top of each slice to create a small cavity. (Cucumber cups can be covered with a damp paper towel and wrapped tightly in plastic; refrigerate for up to 1 day before filling.) Using a pastry bag fitted with an Ateco star tip #20, pipe mousse into cucumber cups, about 1 tablespoon per cup. Garnish with dill. Chill cucumber cups until mousse is set, about 30 minutes. Serve immediately.

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Recipe Credit:
Stewart, M. (2017, May 15). Salmon-Mousse Cucumber Cups. Retrieved October 07, 2017, from¢er=272456&gallery=231187&slide=224046