To create salmon mousse, combine cream cheese, green onions, parsley, and wasabi horseradish sauce into a blender or food processor and process until the mousse turns to a smooth consistency. Add the salmon and continue processing to desired consistency. Add salt to taste and chill for 30 minutes. For cucumbers, using a cannelle knife (zester) or vegetable peeler, score the length of the cucumber to create the desired striped effect. Slice the cucumber into thick slices which will be solid enough to hold the mousse.

Spoon the mousse into a piping bag fitted with a large sized star nozzle and swirl on to the top of each cucumber slice. For a more rustic look, simply use a small spoon and dollop the mousse onto the cucumber. Garnish with a small piece of the left over strips peeled from the cucumber, a caper, and some parsley.