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.
