Smoked Salmon and Cucumber Mousse

Preparation time: 
min -
Published on
December 2, 2019

This smoked salmon mousse is creamy, airy and subtle. Neither cucumber, nor smoked salmon take over — they carry each other in harmony. We have Simon Hopkinson to thank for this recipe.






    1. Mix the grated cucumber with the salt in a colander and place over a bowl (you will need some liquid later). Leave to drain for 30 minutes.
    2. In a blender, blitz 120g of smoked salmon, sour cream, cream cheese, cayenne pepper and dill until smooth.
    3. Squeeze the excess water out of the cucumber and set aside. Place 2 tablespoons of cucumber water in a saucepan with the gelatine and gently warm through to melt.
    4. Add the gelatine to the smoked salmon mixture and blitz for a few moments to incorporate. Transfer to a bowl and allow to chill in the fridge for 30-40 minutes.
    5. Whip the cream to form soft peaks and set aside Whip the egg whites to form soft peaks and set aside.
    6. Finely chop the remaining 30g of smoked salmon and add to the creamed smoked salmon mixture, along with the cucumber. Softly fold everything together until evenly distributed.
    7. Lastly, fold in the cream, and then the egg white till it looks like a pretty pink, homogenous mixture.
    8. Cover and place in the fridge for 4 hours to chill, or fill little smoked salmon parcels
    9. To make smoked salmon parcels, line each mould of a cupcake tin with cling film. Line each mould with one with a layer of smoked salmon and fill with smoked salmon mousse. Fold in the the edges of the smoked salmon to make a parcel. Chill in the fridge for 4 hours.
    10. To serve the mousse as it is, dip a tablespoon into hot water and scoop out the salmon-cucumber mousse onto chilled plates. Enjoy with low carb crackers, endive or salad leaves.

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