Cucumbers with Wild Salmon Mousse
by Chef Michel Nischan
A popular snack with a twist
Yield: Makes approximately 20 pieces
- 1 cucumber
- 8 ounces store-bought wild-caught salmon mousse
- Fresh dill for garnish
- Slice the cucumber into 1/2-inch thick slices.
- Spread about 1 tablespoon of mousse onto each cucumber slice.
- Garnish with dill, place on platter, and keep refrigerated until ready to serve.
Tips/TechniquesThis segment appears in show #3210.
Recipe courtesy of Michel Nischan
© 2007 Michel Nischan