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Light & Creamy Salmon & Cucumber Mousse

One of the lightest and most refreshing mousses imaginable!  For a plain cucumber mousse to serve as an elegant salad or as part of a salad platter, omit the fish.

20 ml gelatine powder
125 ml water
10 beef or chicken stock powder
250 ml hot water
1 large English Cucumber
5 ml salt
1 small onion, finely chopped
1 x 220 g can pink salmon, skin and bones removed
250 ml cream, stiffly beaten
2 egg whites, stiffly beaten

Garnish
decoratively sliced cucumber
curly lettuce, watercress or parsley
cherry tomatoes
freshly ground black pepper

  1. Place the gelatine in a suitable container (500 ml capacity), cover with 125 ml water and microwave on MEDIUM for 30 secondsto 1 minute until melted.  Or place the bowl over a saucepan of simmering water and melt over the steam.
  2. Mix the chicken stock powder and hot water and stir into the melted gelatine.
  3. Cool and refrigerate until the mixture just starts to set around the edge of the bowl.
  4. Meanwhile, grate the unpeeled cucumber coarsely and drain in a colander for 15 minutes.  Place in a mixing bowl and stir in the slightly jelled chicken stock. Add the salt, onion and salmon and mix well.
  5. Add the cream and egg-white and fold together gently but thoroughly until evenly blended.
  6. Pour the mixture into a mould with a 1 liter capacity or 8 to 10 small individual moulds.
  7. Cover and refrigerate for at least 1 hour or until completely set.
  8. When ready to serve, loosen the sides and turn out the mould(s) onto a suitable serving platter  or individual plates.
  9. Garnish decoratively with any of the items listed above and sprinkle with freshly ground black pepper.
  10. Keep chilled until ready to serve.

Recipy by Carolié de Koster from the Art Of Cooking recipe book p. 37.

Salmon&CucumberMousse-AOCp.37