Name: Smoked Salmon, Cucumber, and Dill Mousse
Yield: Serves 30 as an hors d'oeuvre
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

Recipe information

Yield
Serves 30 as an hors d'oeuvre

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

Preparation

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

TagsSmoked Salmon Salmon Fish Seafood Dill Herbs & Spices Cucumber Vegetable Sour Cream Dairy Lemon Citrus Fruit Starter Dinner Nut Free Make Ahead Gourmet

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Step 4

Step 5

Recipe notes