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Salmon and Cucumber Mousse   CD  HD  English   30mins plus chilling

Serves 4-6   Cold  Fish  Vegetables  Alcohol  Hors d'oeuvre  Starter  Appetiser  Buffets  England British  Europe

 

Ingredients
275g/10oz Cooked Salmon, skinned and boned
1/4 Cucumber, peeled and chopped
90ml/3fl.oz. Mayonnaise
1 spring onion, chopped
2 teasp Powdered Gelatine
3 tbsp Dry White Wine
The grated zest and Juice of 1 lemon
Salt and White Pepper
1 Egg White
Cucumber slices, to garnish

Instructions


1. Place the  salmon, cucumber, mayonnaise and spring onion in food processor and process until smooth.

 

2.  Transfer to a large mixing bowl and stir in the lemon rind, juice and seasoning. Set aside.


3. Sprinkle gelatine over wine in a heatproof  bowl, mix well then set the bowl over a pan of very hot water and stir until dissolved.


4. Stir the gelatine into the salmon mixture in a steady stream, stirring constantly. Blend well and set aside.


5. In another mixing bowl, whisk the egg white until fairly stiff, then gently fold into salmon mixture. 

 

6. Turn into a lightly oiled 600ml/20fl.oz. mould. Cover and refrigerate for at least 4 hours or until set.


7. To serve - turn the mousse out onto a large serving platter and garnish with very thin cucumber slices. Serve chilled.

 


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Key techniques used in this recipe

 

Make Ahead

 

Freezing

 

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Main equipment required to prepare fresh fish

 

Sharp knives - large and small

Chopping board

Kitchen scissors

Fish Scalers (optional)

 

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