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 hors d'oeuvres, 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!!!!
Enjoy x
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Get the Recipe
Cucumber Mousse And Dill Shrimp Bites
Ingredients
- 5 tablespoon white wine vinegar (see note 1)
- 1 tablespoon  powdered gelatine (see note 2)
- 2 teaspoon  caster sugar (super fine sugar)
- 1 large continental/english/hot house cucumber
- 1 cup cream cheese (at room temp)
- ½ cup sour cream
- ½ teaspoon fresh dill
- ½ teaspoon celery salt (or table salt)
- ¼ teaspoon black pepper
- oil spray
- 4Â slices bread
- 16 cooked shelled shrimp
- fresh dill sprigs
Instructions
- 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.
To make the toast rounds
- 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.
To Serve
- Remove the mousse from the fridge and then run a thin knife around the outsides of the mousse and check that each dome is loose. (see note 3)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.
Notes
- You can substitute in apple cider vinegar.
- If you are using sheet gelatine, then 4 sheets is equal to 1 tablespoon of powdered gelatine.
- 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.
Nutrition
Nutrition is per serving
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Miranda Baxter-Russell says
Hello, do you put any oil into the metal mould? I’m worried mine won’t come out when I try to put them on a plate to transfer to the bread.
Claire McEwen says
Yes, definitely give the metal moulds a spray with sone oil, or wipe it out with a little oil.
Oiling the moulds is mentioned in step 8 of the recipe card, but I have noticed that I didn't add it to the ingredients list so I will add that.
Many thanks
Cx
Liz says
Hello
Sounds really lovely. Do you think I could make it in a loaf tin and slice? I’ve got to make it for 140 people as a starter! Thanks xx
Claire McEwen says
Hi Liz,
Sorry for the late reply!!!
I think you could definitely make this in a loaf tin and slice it with a sharp knife. I would dip it in warm water between each cut.
The recipe is adapted from my grannies recipe and she used to make the mousse in a jelly mould. So I think a loaf tin would work too.
Hope that helps
Cx
Anna Louise Tildesley says
Can I use vegetarian gelatin?
Claire McEwen says
You definitely can 🙂
Cx
Alison says
Would really like to try this but can only get sheet gelatine.Any advice please?
Claire McEwen says
Hi Alison,
If you are using sheet gelatine, then 4 sheets is equal to 1 tablespoon of powdered gelatine.
Hope that helps 🙂
Cx
Jennifer Landry says
I made these for my grandaughter's 1st birthday which was a tea party theme. They came out perfect. I used your suggestion of putting them in a metal muffin tin and removing them gently with a knife. It worked out perfect and everyone love them. They are very delicious and refreshing.
Claire McEwen says
Oh I am so pleased everyone loved them 🙂
I am honoured to have my recipe part of such a special event.
Cx
Lolli Sherry says
Are these 400 calories EACH? Could they possibly be THAT good?
Claire McEwen says
Wow, that would have to be a really great tasting canapés!!!! (Which these are but at 400 calories I would be questing if there were good enough! Especially when they are really cucumber and shrimp...that is basically diet food! 😉 )
I'll update the recipe card as it is a bit confusing isn't it, it makes 16 little bites, so 4 per person if you are serving it as an appetizer. But I think it would be better saying 16 bites. Thanks for pointing it out! Don't want to put people off trying them 😀
Catherine says
Recipe looks fab. Havn’t tried it yet. Do they freeze well?
Claire McEwen says
Hi Catherine,
Thank you 😀
I haven't tried freezing them but I am thinking it wouldn't work. Gelatin doesn't take well to being frozen and tends to 'unset' and I think the cucumber would break down and become watery.
Sorry. They do however keep really well covered in the fridge, so you could prepare them the day before.
April says
That cucumber mousse is everything. These are going to go over so well at my next party!
Claire McEwen says
Oh thank you April 😀
Taryn says
I loved the combination of shrimp and dill! Thank you for this recipe.
Claire McEwen says
Thank Taryn, they are just so fresh aren't they 😀
Nancy Kenny says
Hi. I'll be making these for a tea party for 60. I have two questions. Can I make two days in advance, pop out of the mold and make more while storing others in fridge with plastic wrap on them? Your instructions say to take out of the oven. You meant fridge, right? This looks perfect for my rustic Christmas tea.
Claire McEwen says
Haha, yes I meant fridge! Thank you, will change the instructions.
They will definitely keep, covered in plastic wrap for 2 days in the fridge. I would lightly oil the tray or plate so you can easily move them onto the toasts when you serve them. Maybe even lightly oil the plastic wrap too.
Hope they go down well at your tea party 😀
Meg | Meg is Well says
These are so perfect! I've been on the lookout for stuff like this for a tea themed baby shower party I'm planning and I need more savory ideas!
Claire McEwen says
They are so yummy and also perfect for a part as you can the mousse them in advance 😀
Calli says
When do you add the gelatin to the puréed cucumber?
Claire McEwen says
Hi Calli,
It is added after the cream cheese and the sour cream.
I missed a step in the recipe, thank you for noticing. I have amended the recipe now.
Thank you again.
Claire x
Dorothy Dunton says
Claire, you are so tempting me with all your latest posts. Shrimp and dill mousse, what's not to love. Give me a plate of these and a glass of wine and I'm a happy gal, as long as you are they to share with me.
Claire McEwen says
You have yourself a deal Dorothy!!!
One day we will have a drink and we will have such a long list of foods to eat together we will have to spend a week together 😉