📝 About This Recipe
These elegant appetizers bring a sophisticated Nordic flair to your table, combining the crisp, hydrating crunch of hothouse cucumbers with a luxurious, smoky trout cream. Completely sugar-free and naturally low in carbs, this dish celebrates the clean flavors of fresh dill, bright lemon zest, and premium hardwood-smoked fish. It is the perfect guilt-free starter for a summer garden party or a refined evening soirée where flavor and health go hand-in-hand.
🥗 Ingredients
The Cucumber Base
- 2 large English (Hothouse) Cucumbers (firm and unblemished)
- 1/2 teaspoon Sea Salt (for sweating the cucumbers)
Smoked Trout Mousse
- 8 ounces Smoked Trout Fillets (skin removed, flaked into small pieces)
- 4 ounces Cream Cheese (softened to room temperature)
- 1/4 cup Greek Yogurt (plain, full-fat for best texture)
- 1 tablespoon Fresh Lemon Juice (freshly squeezed)
- 1 teaspoon Lemon Zest (finely grated)
- 1 teaspoon Prepared Horseradish (ensure no added sugar in the brand)
- 2 tablespoons Fresh Dill (finely chopped)
- 1 tablespoon Fresh Chives (thinly sliced)
- 1/4 teaspoon Black Pepper (freshly cracked)
Garnish & Finishing
- 24-28 small pieces Fresh Dill Sprigs (for topping)
- 1 tablespoon Capers (drained and patted dry)
- 1 pinch Smoked Paprika (for a pop of color)
👨🍳 Instructions
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1
Begin by washing the English cucumbers thoroughly. Using a vegetable peeler, remove long strips of skin lengthwise to create a 'striped' pattern, which adds a beautiful visual texture to the rounds.
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2
Slice the cucumbers into rounds approximately 3/4-inch thick. You want them thick enough to hold the weight of the mousse without bending.
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3
Using a small melon baller or a teaspoon, gently scoop out a shallow well in the center of each cucumber round (about 1/4 inch deep). Do not go all the way through; this creates a perfect 'cup' for the mousse.
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4
Lightly sprinkle the cucumber wells with sea salt and place them upside down on paper towels for 10 minutes. This draws out excess moisture and prevents the final dish from becoming watery.
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5
In a medium mixing bowl, combine the softened cream cheese and Greek yogurt. Use a rubber spatula or hand mixer to blend until completely smooth and aerated.
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6
Gently fold in the flaked smoked trout. If you prefer a very smooth mousse, you can pulse the fish in a food processor first; however, keeping small flakes provides a lovely rustic texture.
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7
Add the lemon juice, lemon zest, horseradish, chopped dill, chives, and black pepper to the trout mixture.
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8
Stir everything together until well incorporated. Taste the mousse—smoked fish is naturally salty, but add a tiny pinch more salt if needed.
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9
Transfer the mousse into a piping bag fitted with a large star tip. If you don't have a piping bag, a plastic storage bag with the corner snipped off works perfectly.
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10
Pat the cucumber rounds dry with a fresh paper towel to remove the 'sweated' moisture and salt.
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11
Pipe a generous swirl of the smoked trout mousse into the well of each cucumber round, allowing it to peak slightly above the edges.
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12
Top each round with a tiny sprig of fresh dill and a single caper for a briny finish.
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13
Lightly dust the tops with a tiny hint of smoked paprika for a professional, colorful contrast.
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14
Chill the assembled appetizers in the refrigerator for at least 15 minutes before serving to allow the mousse to set firmly.
💡 Chef's Tips
Always use English or Persian cucumbers as they have thinner skins and fewer seeds than standard garden cucumbers. Ensure your cream cheese is truly at room temperature to avoid lumps in your mousse. If the smoked trout feels too dry, add an extra teaspoon of Greek yogurt or a splash of heavy cream to reach the desired consistency. Prepare the mousse up to 24 hours in advance, but only assemble the cucumber rounds shortly before serving to maintain maximum crunch. For a dairy-free version, substitute the cream cheese and yogurt with a cashew-based cream cheese alternative.
🍽️ Serving Suggestions
Pair with a crisp, dry Sparkling Water infused with cucumber and mint for a refreshing non-alcoholic option. Serve alongside a chilled glass of Sauvignon Blanc or an Extra Brut Champagne to cut through the richness of the trout. Arrange on a slate platter or a white ceramic tray to let the vibrant green and pink colors pop. Accompany with a side of radish slices and assorted olives for a complete sugar-free mezze experience. These also pair beautifully with a light, chilled Gazpacho as part of a multi-course appetizer spread.