Salmon and Cucumber Mousse

Submitted by lauralie41

"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."

 

• Ready In: 4hrs 30mins
• Ingredients: 11
• Serves: 4

ingredients

• 283.49 g cooked salmon, 275 grams skinned and boned
• 0 cucumber, peeled and chopped
• 3 fluid ounce mayonnaise, 90 ml
• 1 spring onion, chopped
• 9.85 ml gelatin powder
• 44.37 ml 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

directions

1. 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.
2. 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.
3. 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.
4. When ready to serve, turn the mousse out onto a large serving platter. Garnish as needed with very thin cucumber slices and serve chilled.

Reviews

[Jostlori]

Amazingly good! And so easy, too! The hardest part was the whipping of the egg white by hand. Owie! But it was worth the effort. Because there are only two of us, I made the mousse in three mini-bundt pans, so we could have it on three separate occasions. One mini-bundt was the perfect size for including on our smorgasbord platter for the two of us! The mousse is so light and airy, but with such a great flavor! I served this with some Wasa Rye Crispbreads, and it was phenomenal! So good, we're considering who to invite over for another Smorgasbord tomorrow night - so we can share this great find! Thanks for posting this keeper of a recipe! Made for CQ4, Team Happy Campers.

 

[bluemoon downunder]

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.

 

[Chef Kate]

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!