Salmon mousse with cucumber sauce

1 servings

Ingredients

Quantity Ingredient
450 grams Salmon fillet
55 grams Blue cheese
115 grams Cream cheese
120 millilitres Sour cream
2 Gherkins; finely chopped
1 Stick celery; chopped
1 medium Onion; finely chopped
Salt
300 millilitres Cream; whipped
1 tablespoon Chopped dill
½ Lemon; juice of
1 Sachet gelatine
1 Cucumber
1 tablespoon Chopped chives
½ teaspoon Sugar
1 tablespoon White vinegar
150 millilitres Sour cream

Directions

FOR THE SAUCE

1 Skin, bone and flake the salmon and put in a large mixing bowl. Mix the cheese and sour cream together, combine with the salmon and add the gherkins.

2 Dissolve the gelatine following the packet instructions and blend into the salmon mixture. Add the remaining ingredients and mix well. Pour into wetted moulds and refrigerate for at least two hours, or until set.

3 For the Sauce: Peel and de-seed the cucumber and chop finely. Mix with all ingredients except the cream and leave for 30 minutes, strain off the liquid and mix with the cream. Unmould the mousse and serve with the sauce.

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Recipe by: Two Fat Ladies

Converted by MM_Buster v2.0l.

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