Cucumber Canoes of Salmon Mousse

• 3/4 pound Norwegian smoked salmon
• 8 ounces soft cream cheese
• Salt and pepper
• 3 tablespoons creme fraiche or sour cream
• 2 cucumbers
• 2 tablespoons chopped fresh or drained canned pineapple

1. In food processor, chop up salmon into a paste.
2. Add cream cheese, salt and pepper, and creme fraiche to make a mixture loose enough to pipe out into cucumber boats.
3. Peel cucumbers and halve lengthwise.
4. Slice cucumbers into 2-inch lengths.
5. Use melon baller to scoop out the cucumber to make into small canoe-shapes.
6. Spoon salmon mixture into pastry bag fitted with a with star tip, and pipe mixture into each cucumber "canoe."
7. Top with a small amount of pineapple.

norwegian smoked salmon, cream cheese, salt, creme fraiche, cucumbers, pineapple

Taken from www.foodnetwork.com/recipes/robert-irvine/cucumber-canoes-of-salmon-mousse-recipe.html (may not work)