• ½ English cucumber, sliced
• ⅓ cup canned chickpeas
• 1 tsp Dijon mustard
• 1 tsp olive oil
• 1 tsp fresh-squeezed lemon juice
• 1 tbsp coconut milk
• 2 oz smoked salmon
• pinch of salt
• pinch of black pepper
• 1 tsp chopped fresh dill
• ½ tsp garlic powder

Garnish Options

• nonpareil capers
• chopped red onion
• chopped fresh dill
• pinch of garlic powder

Equipment

• small food processor/chopper

Prep Cucumber Slices

1. Score (optional for decoration) and slice cucumber into about ¼" slices
2. Set aside on a paper towel to dry slightly

Make Salmon Mousse

1. Add chickpeas, mustard, olive oil, lemon juice and coconut milk to the food processor and blend well
2. Add the smoked salmon, dill, salt, pepper and garlic powder and blend until creamy

Garnish & Serve

1. Place about 1 tsp of mousse on cucumber slices
2. Garnish with capers, red onion, chopped dill and a pinch of garlic powder

Note - This is a great do-ahead recipe.  Sliced cucumbers and mousse will store well, in separate covered containers for several days