New This Month

Salmon-Mousse Cucumber Cups

These little cucumber cups from seedless cucumbers, combined with the salty mousse, make for a divine hors d'oeuvre. The horseradish and hot pepper sauce bring the heat.

  • Yield: Makes 24 hors d'oeuvres

Source: Martha Stewart Weddings, Fall 2008


  • 1/2 teaspoon unflavored gelatin
  • 1 tablespoon lemon juice
  • 3 tablespoons boiling water
  • 1 1/2 tablespoons chopped onion
  • 1 1/2 teaspoons prepared horseradish
  • 6 ounces smoked salmon
  • 1/2 cup creme fraiche
  • 1/8 teaspoon hot-pepper sauce
  • 1/8 teaspoon paprika
  • Coarse salt and freshly ground pepper
  • 1/4 cup heavy cream
  • 2 to 3 English cucumbers
  • 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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