Best Salmon And Cucumber Mousse Recipes

SMOKED SALMON, CUCUMBER, AND DILL MOUSSE

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.

SALMON AND CUCUMBER MOUSSE

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.

CUCUMBER AND SALMON MOUSSE

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.