Delicate Salmon Mousse
30 Minutes Serves 6+
- 2 213g cans John West Red Salmon, drained
- 1 cucumber
- 1 tsp chopped dill
- 1/2 Juice and zest of lemon
- 2 gelatine leaves soaked in cold water until soft
- 100ml vegetable stock
- 100ml double cream
- 1 sprinkling of salt
For this Salmon Mousse Recipe, use a small loaf tin lined with clingfilm.
Peel the cucumber with a potato peeler into long ribbons and place onto a tray or a couple of plates.
Sprinkle over a little salt and leave for 15 minutes. Wash the cucumber under cold water and leave to dry on some kitchen roll. Place the salmon, dill, lemon juice and zest into a food processor and blend until smooth. Add a little milled pepper and the cream and blend again until smooth. Tip into a large bowl and leave to one side. Gently warm the vegetable stock, squeezing out any excess water from the soaked gelatine, add to the vegetable stock and stir until dissolved. Beat the vegetable stock into the salmon until well combined.
Line the loaf tin with the cucumber ribbons, leaving an overhang. Pour in the salmon mixture, smoothing off the top. Fold over the overhanging cucumber and chill in the fridge for 3 to 4 hours. Serve with crusty bread and fresh watercress.
Remember, when following this salmon mousse recipe, it’s ideal to leave in the fridge overnight.
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