These Cucumber Mousse And Dill Shrimp Bites are sublime. The subtle and refreshing taste of cucumber combined in a soft heavenly mousse, sat on top of a crispy toast circle and topped with a succulent shrimp and the freshness of dill.
Honestly get in the kitchen, get your retro on and make these Cucumber Mousse And Dill Shrimp Bites today!!
Have I mentioned how much I love canapés? Maybe once or twice eh? 😉
Well today I am bringing you something a little bit different, these aren’t my normal quick and easy to prepare canapés. Oh no these Cucumber Mousse And Dill Shrimp Bites are easy and slow 😉 Ha, please don’t flick off my page, I am just kidding, these are quick and easy to prepare but you need to start them in advance because the mousse needs to set for at least 4 hours. (I leave mine overnight.)
I love how retro these are. Well retro in modern form. Do you remember the fish shaped mould of the 70’s? Or fish covered in cucumber ‘scales’ and then glazed in aspic?? These Cucumber Mousse And Dill Shrimp Bites are sort of reminiscent of those, but there isn’t a fish mould in sight 😉
To make these little mini bites I used my silicone mini muffin tin, actually I used one silicone mini muffin tin and one metal mini muffin tin. The silicone was definitely easy to pop the mousse out of, but with a bit of care they do come out of the metal ones.
I know a lot of people are a bit weary of gelatine, but I promise this recipe makes it simple to use. The key is not to be scared, I am convinced that gelatine is a bit like a snake, it can sense fear 😉
(disclaimer: I am not sure snakes can sense fear, but I tell myself they can when I am trying not to be scared of them!!!)
So don’t be fearful!!! Just mix it up, get it in the microwave and don’t panic. The worst that happens is you waste a little vinegar and gelatine and you have to start again! But I have made these over 10 times now and I haven’t had any issues with the gelatine. Just go for it! I promise these Cucumber Mousse And Dill Shrimp Bites are worth it!
The little toast circles can be made in advance, and then kept in an airtight container, but don’t assemble these until you are ready to eat as the toast starts to go a bit soggy.
The recipe makes 16 mini bites, which I think is enough for 4 people if you are serving it as an appetiser, if they are canapés at a party then it depend on what else you are serving. But I wouldn’t want to only eat one 😉 so maybe 8 people?
Look at that beautiful soft green mousse, honestly these Cucumber Mousse And Dill Shrimp Bites are deliciously elegant.
If you are serving these at a party, you could double the recipe or make something else as well. If you want more canapés and nibbles then check out my canapé collection here. There are several recipes in there that are simple to make and would go perfectly with these Cucumber Mousse And Dill Shrimp Bites. My suggestion would be the Sheet Pan Potato, Basil and Chive Frittata Squares. They are easy to make and bake in the oven!!! Or make a big batch of my Louisiana Hot Shrimp Dip, it is a crowd pleaser!!!!
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Cucumber Mousse And Dill Shrimp Bites are sublime. The subtle and refreshing taste of cucumber combined in a soft heavenly mousse, sat on top of a crispy toast circle and topped with a succulent shrimp and the freshness of dill.
- 5 tbsp (100ml) white wine vinegar (see notes)
- 1 tbsp powdered gelatine (see notes)
- 2 tsp caster sugar (super fine sugar)
- 1 large continental/english/hot house cucumber
- 1 cup/250g cream cheese (at room temp)
- 1/2 cup/125ml sour cream
- 1/2 tsp fresh dill
- 1/2 tsp celery salt (or table salt)
- 1/4 tsp black pepper
- oil spray
- 4 slices bread
- 16 cooked shelled shrimp
- fresh dill sprigs
Pour the white wine vinegar and sugar into a small ramekin and stir to dissolve.
Sprinkle the gelatine over the top and then heat it in the microwave for 30 seconds to ensure it dissolves.
Stir it well. And set aside to cool whilst you prepare the mousse base.
Trim the top and bottom of the cucumber and then peel it in alternating lines so that you have stripes of skin.
Cut the cucumber into into chunks whizz in a food processor (or blender) until you have a rough puree.
Add cream cheese and pulse for 10 seconds. Add the sour cream and blitz again until well combined. (Scape down the sides as needed)
Add in the gelatine mixture and pulse to combine.
Add the fresh dill and seasoning and give it a final pulse to combine.
Taste your mousse - you might need additional salt as celery salts vary in saltiness.
Spray your mini muffin tins with a neutral flavoured oil and then carefully spoon the mixture into the holes.
Chill 4 hours or overnight.
Place the bread in the toaster on low and toast at least twice until lightly coloured and quite crispy.
Use a cookie cutter to cut small circles from the bread (I get 4 from each slice) To ensure your circles are about the same size as your mousse place the cookie cutter over one of the holes of your tin. You want them to be similar sized.
Remove the mousse from the fridge and then run a thin knife outsides and check that each dome is loose.
Place a sheet of cooking paper over the top of your muffin tin and then top with a chopping board. Quickly invert the tin. The mousse should come slide out easily. (See notes for trouble shooting this step)
Use a flat knife to carefully lift each mousse bite onto a toast round and then top with a shrimp and a sprig of dill.
If you are using a silicone mould and some of the bites didn't slide out easily carefully push the bottom of the mould to ease out the bites.
For a metal muffin tin, I have found the best way is to use a small knife to ease them out onto my hand.
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