Use the print button 
on your browser
to print this recipe.

Salmon Mousse with Cucumber Sauce

450g/1 pound cooked salmon fillet
55g/2 ounces blue cheese
115g/4 ounces cream cheese
120ml/4 fluid ounces sour cream
2 gerkins, finely chopped
1 sachet gelatine
1 stick celery, chopped
1 medium onion, finely chopped
300ml/10 fluid ounces cream, whipped
1 tablespoon chopped dill
Juice of 1/2 a lemon


1 cucumber
1 tablespoon chopped chives
1/2 teaspoon sugar
1 tablespoon white vinegar
150ml/5 fluid ounces sour cream

Skin, bone and flake the salmon and put in a large mixing bowl. Mix the cheeses and the sour cream together then combine with the salmon and add the gerkins. Dissolve the gelatine following the packet instructions and blend into the salmon mixture. Add the remaining ingredients and mix well. Pour into wetted molds and refrigerate for at least 2 hours, or until set.

To make sauce, peel and de-seed the cucumber and chop finely. Mix with all ingredients except the cream and leave for 30 minutes then strain off the liquid and mix with the cream. Unmold the mousse and serve with the sauce.