Smoked salmon and dill mousse in cucumber cups


9 oz creamed cheese
9 oz. smoked salmon
4 1/5 oz sour cream
2 tablespoons fresh chopped dill
salt and white pepper to taste
2 cucumbers


Put first five  ingredients in a food processor and blend until smooth. Then moove the mix a piping bag or a plastic bag with the corner cut off, and leave it in the fridge for 15 - 20 minutes.

Peal the long stripes along the length of cucumbers, them slice into 1/2" rounds. Then scoop out a small bowl in each round and place on a large plate. Then add a mousse to a center of each cucumber.
Garnish with a small sprig of dill and serve.

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