About this recipe:This salmon mousse is an ideal starter for a fancy dinner party and allows you the flexibility of making it ahead of time so that you can focus on other things when your guests arrive.
1 (200g) tin pink salmon (or cooked salmon fillet)
1/4 cucumber, peeled and chopped
150g whipping cream
1 tablespoon lemon juice
1 tablespoon chopped fresh dill
salt and pepper, to taste
15g powdered gelatine
fresh dill, to garnish
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Method Prep:20min › Extra time:2hr setting › Ready in:2hr20min
Into a food processor, flake the salmon then add the remainder of the ingredients except the gelatine and blend until airy and smooth. Transfer to a mixing bowl.
Sprinkle the gelatine into a small cup with a little water in then stir to dissolve. Mix the gelatine liquid into salmon mousse mixture.
Line one 20cm ring mould with cling film, then grease very lightly trying to smooth out any lines or folds in the clingfilm. Or prepare 4 to 6 smaller moulds. Transfer the salmon mixture to the mould(s) and smooth the top.
Chill in the fridge to set for at least 2 hours. Remove from the fridge then turn the mousse out onto a serving plate and garnish with fresh dill.
If you do not have moulds, or if you do not like using them, mousse is equally nice served in pots that do not need turning out.