Smoked Salmon, Cucumber, and Dill Mousse Recipe

Name: Smoked Salmon, Cucumber, and Dill Mousse
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound smoked salmon (preferably unsliced), skinned, pin bones removed and fish cut into 1/4-inch dice (about 2 cups); 2 cups 1/4-inch dice seeded seedless cucumber; 1/4 cup chopped fresh dill sprigs; 1/3 cup chopped red onion (about 1 small), soaked in ice water to cover 5 minutes, drained, and patted dry; 2 1/4 cups sour cream; 3 tablespoons fresh lemon juice; 1 tablespoon freshly grated lemon zest; 2 tablespoons cold water; 2 1/2 teaspoons (1 envelope) unflavored gelatin; Garnish: thin cucumber ribbons made by cutting 1 large seedless cucumber lengthwise with a vegetable peeler; Accompaniments: assorted toasts and/or crackers

Servings: persons

1 pound smoked salmon (preferably unsliced), skinned, pin bones removed and fish cut into 1/4-inch dice (about 2 cups)
2 cups 1/4-inch dice seeded seedless cucumber
1/4 cup chopped fresh dill sprigs
1/3 cup chopped red onion (about 1 small), soaked in ice water to cover 5 minutes, drained, and patted dry
2 1/4 cups sour cream
3 tablespoons fresh lemon juice
1 tablespoon freshly grated lemon zest
2 tablespoons cold water
2 1/2 teaspoons (1 envelope) unflavored gelatin
Garnish: thin cucumber ribbons made by cutting 1 large seedless cucumber lengthwise with a vegetable peeler
Accompaniments: assorted toasts and/or crackers

1
Lightly oil an 8-by-2 inch round cake pan and line with plastic wrap.
2
Spread 1 1/4 cups salmon evenly in cake pan.
3
In a bowl stir together remaining salmon, cucumber, dill, onion, sour cream, lemon juice, and zest until combined well.
4
Put cold water in a small heatproof cup and sprinkle gelatin over it.
5
Set cup in a saucepan and add enough water to pan to reach halfway up side of cup.
6
Heat gelatin mixture over low heat until gelatin is dissolved and stir into salmon mixture.
7
Season mixture with salt and pepper and spoon over salmon in cake pan.
8
Chill mousse, covered with plastic wrap, at least 6 hours and up to 3 days.
9
To unmold mousse, invert mousse onto plate.
10
Loft off cake pan and peel off plastic wrap.
11
Garnish mousse with cucumber ribbons and serve with toasts.

528

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

Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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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: 1 pound smoked salmon (preferably unsliced), skinned, pin bones removed and fish cut into 1/4-inch dice (about 2 cups), 2 cups 1/4-inch dice seeded seedless cucumber, 1/4 cup chopped fresh dill sprigs, 1/3 cup chopped red onion (about 1 small), soaked in ice water to cover 5 minutes, drained, and patted dry, and more.

Yes, Smoked Salmon, Cucumber, and Dill 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!

Smoked Salmon, Cucumber, and Dill Mousse

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions