Salmon mousse cups
Makes: 12
Prep time: 40 minsTotal time: 
Recipe photograph by Ant Duncan
Salmon mousse cups
Make the tortilla cups a day in advance to get ahead on this speedy canapé. Keep in an airtight container and fill just before serving
Makes: 12
Prep time: 40 minsTotal time: 
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Nadine Brown
When Nadine isn't busy developing delicious recipes and using her experience as a health food editor to create healthy treats, she's munching and reviewing her way around her beloved home town of Tottenham. Find out what she's cooking and eating on Instagram @n0sh.17
See more of Nadine Brown’s recipes
Nadine Brown
When Nadine isn't busy developing delicious recipes and using her experience as a health food editor to create healthy treats, she's munching and reviewing her way around her beloved home town of Tottenham. Find out what she's cooking and eating on Instagram @n0sh.17
See more of Nadine Brown’s recipes
Ingredients
- 2 large white tortillas
- 1 tablespoon of oil
- 100g lemon and pepper Scottish smoked salmon
- 75g full-fat soft cheese
- 1 tbsp of lemon juice
- black pepper, to taste
- 6 thin cucumber ribbons
Step by step
- Preheat the oven to 180°C, fan 160°C, gas 4. Use an 8cm cookie cutter to cut 12 circles out of the tortillas. Brush the circles with oil, then press down into the holes of a 12-hole muffin tin. Bake for around 10 minutes or until golden and crispy.
- While the tortilla cups cool down, whiz the smoked salmon, cheese, lemon juice and black pepper in a food processor until smooth, scraping down the sides occasionally.
- Tightly roll each cucumber ribbon, then cut through the middle to make mini roses. Divide the salmon mousse among the tortilla cups, then gently push a cucumber rose into the centre of each. Use some of the cucumber skin to cut out little ‘petals’ and place next to the roses to serve.
