SMOKED SALMON, CUCUMBER, AND DILL MOUSSE
Categories Onion Appetizer Cocktail Party Lemon Salmon Cucumber Chill Sour Cream Dill Gourmet Sugar Conscious Kidney Friendly Peanut Free Tree Nut Free Soy Free
Yield Serves 30 as an hors d'oeuvre
Number Of Ingredients 11
Steps:
- Lightly oil an 8-by-2 inch round cake pan and line with plastic wrap.
- Spread 1 1/4 cups salmon evenly in cake pan. In a bowl stir together remaining salmon, cucumber, dill, onion, sour cream, lemon juice, and zest until combined well.
- Put cold water in a small heatproof cup and sprinkle gelatin over it. Set cup in a saucepan and add enough water to pan to reach halfway up side of cup. Heat gelatin mixture over low heat until gelatin is dissolved and stir into salmon mixture. Season mixture with salt and pepper and spoon over salmon in cake pan. Chill mousse, covered with plastic wrap, at least 6 hours and up to 3 days.
- To unmold mousse, invert mousse onto plate. Loft off cake pan and peel off plastic wrap.
- Garnish mousse with cucumber ribbons and serve with toasts.
SMOKED SALMON MOUSSE IN CUCUMBER BOATS
Provided by Robert Irvine : Food Network
Categories appetizer
Time 20m
Yield approximately 8 appetizers
Number Of Ingredients 6
Steps:
- In food processor, chop up salmon into a paste. Add cream cheese, salt and pepper, and heavy cream to make a mixture loose enough to pipe out into cucumber boats. Peel cucumbers and halve lengthwise. Slice cucumbers into 2-inch lengths. Use melon baller to scoop out the cucumber to make into small boat-shapes. Spoon salmon mixture into pastry bag fitted with a star tip, and pipe mixture into each cucumber "boat." Garnish with fresh dill.
CUCUMBER CUPS WITH SALMON MOUSSE
Provided by Food Network
Time 1h15m
Yield about 40 hors d'oeuvres
Number Of Ingredients 9
Steps:
- If cucumbers are waxed, peel them. Cut each crosswise into 5 (1 3/4-inch) pieces. With a small melon baller, carefully scoop out the insides of each piece, leaving a 1/4-inch border around the edge and a 1/2-inch border on the bottom. The cucumber cups may be prepared up to 4 hours in advance, arranged on damp paper towels, tightly covered and refrigerated.
- In the bowl of a food processor, combine the cream cheese, smoked salmon, lemon juice, orange water, paprika, cream and white paper and process until smooth. Chill for at least 30 minutes.
- To assemble spoon salmon mousse into a piping bag fitted with a decorative tip, pipe the mousse into the cucumber cups. Garnish with parsley or coriander sprig.
CUCUMBER CANOES OF SALMON MOUSSE
Provided by Robert Irvine : Food Network
Categories appetizer
Time 20m
Yield approximately 8 appetizers
Number Of Ingredients 6
Steps:
- In food processor, chop up salmon into a paste. Add cream cheese, salt and pepper, and creme fraiche to make a mixture loose enough to pipe out into cucumber boats. Peel cucumbers and halve lengthwise. Slice cucumbers into 2-inch lengths. Use melon baller to scoop out the cucumber to make into small canoe-shapes. Spoon salmon mixture into pastry bag fitted with a with star tip, and pipe mixture into each cucumber "canoe." Top with a small amount of pineapple.
SALMON AND CUCUMBER MOUSSE
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.
Provided by lauralie41
Categories Spreads
Time 4h30m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- 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.
- 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.
- 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.
- When ready to serve, turn the mousse out onto a large serving platter. Garnish as needed with very thin cucumber slices and serve chilled.
Nutrition Facts : Calories 215.6, Fat 10.5, SaturatedFat 1.6, Cholesterol 53.2, Sodium 235.2, Carbohydrate 7.6, Fiber 0.2, Sugar 2.3, Protein 20.4
CUCUMBER MOUSSE
Delicious in summer, as a salad, side or buffet dish, with grilled meats or ham. Very versatile -- served with a generous garnish of jumbo shrimps on a bed of arugula, crusty bread and chilled wine, it's a light lunch.
Provided by Zurie
Categories Cheese
Time 1h
Yield 4-5 cups, 6-8 serving(s)
Number Of Ingredients 13
Steps:
- If you're using a tender English cucumber, there is no need to peel or remove seeds. If you're using the thick, old-fashioned type of cucumber, you'll need to peel it, halve lengthwise, and remove the seeds.
- Chop the cucumber into quite tiny dice.
- Put the dice in a sieve or colander and spinkle with salt. Leave, covered, for about 30 minutes to drain off liquid.
- Put the cheese in a bowl and stir or whip until smooth.
- Add the mayonnaise, nutmeg and Tabasco, and stir until well mixed and smooth.
- Soften the gelatine in 1/2 of the chicken stock, and warm over gentle heat until stock is hot. Stir well, take off heat, and stir in rest of stock. Let it cool down a little while you do the rest.
- Drain the cucumber by shaking the sieve, and pat lightly with kitchen paper.
- Oil a mould which will hold about 4 cups of mixture.
- Stir or whip the cream-cheese mixture into the stock. Season with pepper and salt, and add the cucumber dice, chives and parsley. Fold in well.
- When the cucumber mixture starts to thicken, whip the cream until soft peaks form, and fold into the mixture.
- Add the lemon juice and stir in well.
- Pour into the oiled mould, and leave in refrigerator to set, 6 hours or overnight.
- Turn out on a pretty plate, on shredded lettuce, or serve with a border of juicy jumbo shrimp.
Nutrition Facts : Calories 301.4, Fat 27.5, SaturatedFat 14, Cholesterol 74.4, Sodium 487.8, Carbohydrate 10.1, Fiber 0.5, Sugar 3, Protein 5.5
CUCUMBER SLICES WITH SALMON MOUSSE
This is one of the simplest make ahead appetizers so easy to make, you can add any filling of your choice to top the cucumber slices, the salmon mousse is very tasty and elegant.
Provided by Mooseybear
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Score the cucumber skins lengthwise with the tines of a fork; slice them cross-wise 1/2-inch thick, scoop out a small amount making a hole in the centers with a melon baller; sprinkle the cucumber rounds with a small amount of salt; set aside.
- In a mini processor or mixer combine the whipping cream and cream cheese, add the lime juice, shallot, dill, salt and pepper to taste. Fold in the smoked salmon.
- Just before serving place a mound of mousse in each cucumber round, garnish with dill weed and serve.
Nutrition Facts : Calories 82.8, Fat 6.9, SaturatedFat 3.7, Cholesterol 24.2, Sodium 165.6, Carbohydrate 1.6, Sugar 0.5, Protein 3.8
CUCUMBER-DILL MOUSSE
Light, smooth and refreshing--here's a mousse not to be missed.
Provided by By Betty Crocker Kitchens
Categories Appetizer
Time 4h15m
Yield 3
Number Of Ingredients 10
Steps:
- Spray 4-cup mold or bowl with cooking spray. Sprinkle gelatin on wine in 1-quart saucepan to soften. Heat over medium heat about 2 minutes, stirring constantly, until gelatin is dissolved.
- Place 2 cups of the cucumbers and the remaining ingredients in blender or food processor. Cover and blend on high speed until smooth. Add gelatin mixture. Cover and blend 5 seconds.
- Pour into mold. Stir in remaining cucumber. Cover and refrigerate about 4 hours or until firm; unmold.
Nutrition Facts : Calories 5, Carbohydrate 0 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Tablespoon, Sodium 20 mg, Sugar 0 g, TransFat 0 g
CUCUMBER-DILL MOUSSE
Light, smooth and refreshing--here's a mousse not to be missed.
Provided by Betty Crocker Kitchens
Categories Appetizer
Time 4h15m
Yield 3
Number Of Ingredients 10
Steps:
- Spray 4-cup mold or bowl with cooking spray. Sprinkle gelatin on wine in 1-quart saucepan to soften. Heat over medium heat about 2 minutes, stirring constantly, until gelatin is dissolved.
- Place 2 cups of the cucumbers and the remaining ingredients in blender or food processor. Cover and blend on high speed until smooth. Add gelatin mixture. Cover and blend 5 seconds.
- Pour into mold. Stir in remaining cucumber. Cover and refrigerate about 4 hours or until firm; unmold.
Nutrition Facts : Calories 5, Carbohydrate 0 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Tablespoon, Sodium 20 mg, Sugar 0 g, TransFat 0 g
HAZEL'S CUCUMBER MOUSSE
Number Of Ingredients 9
Steps:
- peel, dice and seed cuc into bowl with 1tsp sale, 1 tsp sugar and 1 Tbs vinegar
- let 30 minutes
- sprinkle 1 T gelatine on 3 T cold water, let soften 5 minutes
- beat hot stock into gelatine
- beat cream cheese until smooth into mixture -- leave to cool
- drain cuc mix, add dill and chives
- add s&p, 1 T vinegar and 1 t sugar
- stir cuc mix into cheese mix
- smooth into terrain mold, refridgerate
CUCUMBER AND SALMON MOUSSE
Number Of Ingredients 18
Steps:
- At least 5 hours or up to days before serving:In a small saucepan, sprinkle gelatin over water let stand for 1 minute. Over low heat, stir until gelatin is dissolved. Pour into a blender container.Add cucumbers, mayonnaise, green onion, vinegar, salt and food color. Cover and blend at low speed for 10 seconds. Blend at high speed for 30 seconds or until smooth. Pour into a 6-cup ring mold. Freeze for 15 minutes. Mixture will not be fully set.Meanwhile, in a small saucepan, sprinkle gelatin over water let stand for 1 minute. Over low heat, stir until gelatin is dissolved. Remove from heat set aside.Remove bones and dark skin from salmon finely flake. In a medium bowl, mix salmon, dissolved gelatin, mayonnaise, green onions, lemon juice, salt, dill weed and paprika until blended.Fold whipped cream into salmon mixture. Pour salmon mixture over cucumber mixture. Cover and refrigerate at least 4 hours or up to 2 days. Unmold to serve. Garnish with Carrot Frills and parsley if desired.Note: Either cucumber or salmon mousse can be made and molded separately.
Nutrition Facts : Nutritional Facts Serves
CUCUMBER MOUSSE
Number Of Ingredients 13
Steps:
- 1. In a small saucepan mix gelatin and cold water let stand for 1 minute. Stir over medium heat until gelatin is dissolved.2. In a small bowl pour boiling water over lime gelatin stir until gelatin is dissolved. Add unflavored gelatin and stir.3. In a blender container place cucumber, mayonnaise, cottage cheese, onion, optional garlic, hot pepper sauce and salt cover and blend until smooth. Add gelatins and blend. If desired, add food color and blend. Pour into a 5-cup mold. Cover and chill overnight.4. Unmold onto a chilled plate. Garnish with lettuce leaves.
Nutrition Facts : Nutritional Facts Serves
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