Cucumber Canapés with Smoked Salmon Mousse

Step 1

Place Salmon Mousse ingredients in a food processor. Blitz until completely smooth, scraping down sides as needed.

Step 2

Fit piping bag with wide star tip nozzle (1.5-2cm / 0.6 - 0.75" wide), then transfer Mousse into piping bag. Refrigerate for 5 hours until firmed.

Step 3

Cut into 1.5cm thick / 0.6" slices.

Step 4

Use a small melon baller or teaspoon to scoop a well out.

Step 5

Pipe mousse into cucumbers. Top with dill and serve immediately.