Salmon Mousse And Poached Salmon On Cucumbers

By draingal

The salmon mousse recipe familiar to most people is the kind made with canned salmon, cream cheese and gelatin set in a fish-shaped mold—served cold. This recipe, a puree of salmon, cream and egg whites baked into a fluffy mousse, is much more refined and looks beautiful on a brunch table.

Ingredients

• Salmon 1 lb
• White Wine 1 cup
• Cream Cheese 3 Oz
• Fresh Dill 1 table spoon
• Knox Gelatin
• Seedless Cucumbers

Details

Adapted from jewishfoodexperience.com

Preparation

Step 1

I Salmon Mousse

1) Place one 3 Oz piece of cream cheese and a tablespoon of fresh dill in a food processor with about 1/2 pound of poached salmon.
2) Add salt and pepper to taste. Spoon mixture on a cucumber round and add a small piece of dill for garnish.

II Poached Salmon On Cucumbers

1) In a small saucepan place 1/2 pound of salmon and a cup of white wine. Add salt and pepper to taste.
2) Bring to a boil and poach for maybe 5-8 minutes at the most.
3) When the albumen starts to come out of the cracks of the salmon you know it's done. Take flakes of salmon and place on a cucumber round. Squeeze some fresh lemon and place a sprig of dill on each cucumber.