Salmon And Cucumber Mousse Recipe

Name: Salmon And Cucumber Mousse
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 10 ounces cooked salmon, 275 grams skinned and boned; 1/4 cucumber, peeled and chopped; 3 fluid ounces mayonnaise, 90 ml; 1 spring onion, chopped; 2 teaspoons gelatin powder; 3 tablespoons dry white wine; 1 lemon, juice and zest of, grated; salt, to taste; white pepper, to taste; 1 egg white; cucumber, thinly sliced to garnish

Servings: persons

10 ounces cooked salmon, 275 grams skinned and boned
1/4 cucumber, peeled and chopped
3 fluid ounces mayonnaise, 90 ml
1 spring onion, chopped
2 teaspoons gelatin powder
3 tablespoons dry white wine
1 lemon, juice and zest of, grated
salt, to taste
white pepper, to taste
1 egg white
cucumber, thinly sliced to garnish

1
In a food processor or blender, place the salmon, cucumber, mayonnaise and spring onion in bowl and process until smooth. Transfer salmon mixture to a large mixing bowl. Stir in the lemon rind plus juice and seasoning. Set aside.
2
In a double boiler or in a bowl over a pan of hot water, sprinkle gelatine over wine and mix well. When combined, increase flame and over very hot water stir until gelatine is dissolved. In a steady stream and stirring constantly, stir the gelatine into the salmon mixture. Blend until well combined and set aside.
3
In a small mixing bowl, whisk the egg white until slightly stiff and gently fold into salmon mixture. Pour mixture into a lightly greased 600ml/20fl.oz. mould of your choice. Cover and refrigerate for approximately 4 hours or until set.
4
When ready to serve, turn the mousse out onto a large serving platter. Garnish as needed with very thin cucumber slices and serve chilled.

711

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 10 ounces cooked salmon, 275 grams skinned and boned, 1/4 cucumber, peeled and chopped, 3 fluid ounces mayonnaise, 90 ml, 1 spring onion, chopped, and more.

Yes, Salmon And Cucumber Mousse falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Salmon And Cucumber Mousse

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions