Prep 30 mins
Cook 4 hrs
Another appetizer from Recipes4us.co.uk website. This mousse will be served cold and garnished with cucumber slices. Included in the Zaar World Tour 2005 Swap, Britain. Cooking time will be equal to the time needed to chill mousse.
- 10 ounces cooked salmon, 275 grams skinned and boned
- 1⁄4 cucumber, peeled and chopped
- 3 fluid ounces mayonnaise, 90 ml
- 1 spring onion, chopped
- 2 teaspoons gelatin powder
- 3 tablespoons dry white wine
- 1 lemon, juice and zest of, grated
- salt, to taste
- white pepper, to taste
- 1 egg white
- cucumber, thinly sliced to garnish
- In a food processor or blender, place the salmon, cucumber, mayonnaise and spring onion in bowl and process until smooth. Transfer salmon mixture to a large mixing bowl. Stir in the lemon rind plus juice and seasoning. Set aside.
- In a double boiler or in a bowl over a pan of hot water, sprinkle gelatine over wine and mix well. When combined, increase flame and over very hot water stir until gelatine is dissolved. In a steady stream and stirring constantly, stir the gelatine into the salmon mixture. Blend until well combined and set aside.
- In a small mixing bowl, whisk the egg white until slightly stiff and gently fold into salmon mixture. Pour mixture into a lightly greased 600ml/20fl.oz. mould of your choice. Cover and refrigerate for approximately 4 hours or until set.
- When ready to serve, turn the mousse out onto a large serving platter. Garnish as needed with very thin cucumber slices and serve chilled.
Lauralie41’s recipe had wonderfully clear instructions, for which I was most grateful. Because there is some chilling time involved, on a first reading, this recipe may sound a little complicated, but it isn’t really. I know I’ll make it more confidently a second time. I loved the sound of the ingredients and was delighted with the elegance – to say nothing of the taste – of the mousse once it was ready to serve and eat. I added a tablespoon of fresh dill, in step 1. Everyone loved this mousse! A wonderful blend of flavours. And a lovely smooth texture. Thank you for a real gem of a recipe, which I’ll enjoy making again – in summer.
A lovely light mousse--I used reduced fat mayo and garnished the mousse with cucmber, red bell pepper and fresh herbs. A very nice appetizer, first course or even luncheon dish. Thanks, Lori!