Recipe courtesy of Jennifer Paterson and Clarissa Dickson Wright

Salmon Mousse with Cucumber Sauce

  • Level: Intermediate
  • Total: 3 hr 30 min
  • Prep: 30 min
  • Inactive: 3 hr
  • Yield: 4 servings
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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


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


  1. 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.
  2. 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.