Salmon Mousse with Cucumber Sauce

Recipe courtesy of Jennifer Paterson and Clarissa Dickson Wright

Watch how to make this recipe.

Salmon Mousse with Cucumber Sauce

Name: Salmon Mousse with Cucumber Sauce
Prep time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT3H30M0.000S
Yield: 4 servings
Ingredients: 1 pound salmon fillet; 2 ounces blue cheese; 4 ounces cream cheese; 4 fluid ounces sour cream; 2 gerkins, finely chopped; 1 sachet gelatine (1/4 ounce); 1 stick celery, chopped; 1 medium onion, finely chopped; Salt; 1 tablespoon chopped dill; Juice of 1/2 lemon; 10 fluid ounces cream, whipped; 1 cucumber; 1 tablespoon chopped chives; 1/2 teaspoon sugar; 1 tablespoon white vinegar; 5 fluid ounces sour cream

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BARRISTERS

Level: Intermediate
Total: 3 hr 30 min

Prep: 30 min
Inactive: 3 hr

Yield: 4 servings

Level: Intermediate
Total: 3 hr 30 min

Prep: 30 min
Inactive: 3 hr

Yield: 4 servings

Ingredients

1 pound salmon fillet

2 ounces blue cheese

4 ounces cream cheese

4 fluid ounces sour cream

2 gerkins, finely chopped

1 sachet gelatine (1/4 ounce)

1 stick celery, chopped

1 medium onion, finely chopped

Salt

1 tablespoon chopped dill

Juice of 1/2 lemon

10 fluid ounces cream, whipped

Sauce:

1 cucumber

1 tablespoon chopped chives

1/2 teaspoon sugar

1 tablespoon white vinegar

5 fluid ounces sour cream

Directions

Skin, bone and flake the salmon and put in a large mixing bowl. Mix the cheeses and the sour cream together then combine with the salmon and add the gerkins. Dissolve the gelatine following the packet instructions and blend into the salmon mixture. Add the celery, onion, salt dill and lemon juice and mix well. Fold in the whipped cream until incorporated. Pour into wetted molds and refrigerate for at least 2 hours, or until set.
To make the sauce, peel and seed the cucumber and chop finely. Mix with all ingredients except the cream and leave for 30 minutes then strain off the liquid and mix with the cream. Unmold the mousse and serve with the sauce.

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Salmon Mousse with Cucumber Sauce

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