BARRISTERS
Recipe courtesy of Jennifer Paterson and Clarissa Dickson Wright
Print
Total:
3 hr 30 min
Prep:
30 min
Inactive:
3 hr
Yield:
4 servings
Level:
Intermediate

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.

Trending Videos 7 Videos

Get the Recipe

Gabriele's Limoncello 01:28

Gabriele shares his family recipe for a delicious summertime libation.

Similar Topics:

IDEAS YOU'LL LOVE

Salmon en Croute

Recipe courtesy of Laura Calder

Fresh Salmon Croquettes

Recipe courtesy of Bobby Deen

Miso Honey Salmon

Recipe courtesy of Tiffani Thiessen

Salmon with Coconut Sauce

Recipe courtesy of Bal Arneson

Alaska Salmon Candy

Recipe courtesy of Young Sun Huh

Blackened Salmon

Recipe courtesy of Alex Guarnaschelli

Pan-Seared Salmon

Recipe courtesy of Patti LaBelle

Salmon Baked in Foil

Recipe courtesy of Giada De Laurentiis

Trending Videos

Brunch Bonanza

So Much Pretty Food Here