Best Cucumber And Salmon Mousse Recipes

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SMOKED SALMON, CUCUMBER, AND DILL MOUSSE



Smoked Salmon, Cucumber, and Dill Mousse image

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

1 pound smoked salmon (preferably unsliced), skinned, pin bones removed and fish cut into 1/4-inch dice (about 2 cups)
2 cups 1/4-inch dice seeded seedless cucumber
1/4 cup chopped fresh dill sprigs
1/3 cup chopped red onion (about 1 small), soaked in ice water to cover 5 minutes, drained, and patted dry
2 1/4 cups sour cream
3 tablespoons fresh lemon juice
1 tablespoon freshly grated lemon zest
2 tablespoons cold water
2 1/2 teaspoons (1 envelope) unflavored gelatin
Garnish: thin cucumber ribbons made by cutting 1 large seedless cucumber lengthwise with a vegetable peeler
Accompaniments: assorted toasts and/or crackers

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



Salmon and Cucumber Mousse image

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

10 ounces cooked salmon, 275 grams skinned and boned
1/4 cucumber, peeled and chopped
3 fluid ounces mayonnaise, 90 ml
1 spring onion, chopped
2 teaspoons gelatin powder
3 tablespoons dry white wine
1 lemon, juice and zest of, grated
salt, to taste
white pepper, to taste
1 egg white
cucumber, thinly sliced to garnish

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 AND SALMON MOUSSE



Cucumber And Salmon Mousse image

Number Of Ingredients 18

1 envelope unflavored jello
1/4 cup water cold
3 cups cucumbers peeled, seeded and cubed (about 4 medium)
1/2 cup mayonnaise
1 tablespoon green onion sliced
1 teaspoon cider vinegar
1/2 teaspoon salt
1 to 2 drop food color green (optional)
1 envelope unflavored jello
3/4 cup water cold
1 (15 1/2-ounce) can red salmon drained
1/2 cup mayonnaise
2 tablespoons green onions minced
2 teaspoons lemon juice
1 teaspoon salt
1/2 teaspoon dill weed dried weed, crushed
1/4 teaspoon paprika
1 cup whipped cream whipped

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

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