Smoked Salmon Mousse in Cucumber Cups

1 4 oz. piece smoked salmon
2 tbs. heavy cream
kosher salt and freshly ground black pepper
1 tbs. fresh lemon juice
1 tbs. fresh prepared grated horseradish
8 oz. cream cheese, at room temp
2 seedless cucumbers, cut into 1/4 inch slices

Remove the skin from the smoked salmon. Put the flesh into the bowl of a food processor and chop until very fine. With the machine still running, add the cream in a steady stream. Add the salt and pepper, lemon juice, and horseradish.
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Transfer the mixture to a bowl and add the cream cheese. Blend until well combined and smooth. Using a rubber spatula, press the mixture through a fine sieve to remove any lumps. Refrigerate until ready to use.
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Using a pastry bag fitted with a decorative tip, pipe 1 teaspoon mousse onto the center of each cucumber slice or create a cup by scooping the flesh from the center leaving a small rim around the edges.

Recipe taken from "Martha Stewart's Hors d'oeuvres Handbook"
** the book calls for smoked trout, but I substituted smoked salmon instead.