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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.

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bluemoon downunder October 09, 2005

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!

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Chef Kate October 06, 2005
Salmon and Cucumber Mousse