On TV Tonight

  • 20:00 - Raymond Blanc's Kitchen Secrets - Bread
  • 20:30 - Raymond Blanc's Kitchen Secrets - Spices and Chillies
  • 21:00 - The Great Comic Relief Bake Off - Great British Bake Off Special: The Great Comic Relief Bake Off

This recipe is classed as easy

Rating 3.24 / 5 (185 votes)

Prep time:
30 min, plus 6 hrs freezing and chilling
Serves:
4-6

Michael Caines whips up a classic starter that requires little effort to make a real impact

Method

1. For the garnish: lightly salt the cucumber and leave it to drain in a sieve for 20 minutes. Place in the freezer until frozen, then defrost the cucumber and rinse under cold water. Set aside to dry on a clean tea towel.

2. For the salmon mousse: put the smoked salmon in a food processor with a pinch of salt and the cayenne pepper and blend for 2-3 minutes, or until smooth. Place in the fridge until well chilled.

3. Process the salmon again for 2-3 minutes then, with the motor running, slowly add half the cream. Pass the mixture through a sieve into a bowl and chill until needed.

4. Whip the remaining cream to soft peaks, then gently fold into the chilled salmon mixture. Stir in the lemon juice and season to taste.

5. Spoon the mousse into ramekins and chill for at least 2 hours before serving.

6. Pile the cucumber, dill and shallots on top of the mousses and finish with a sprinkle of sea salt. Serve with freshly toasted croutons on the side, and extra lemon, if desired.

Ingredients

For the garnish

  • 60 g cucumber, peeled, seeds removed, finely diced
  • 3-5 sprigs dill, picked
  • 30 g shallots, finely diced
  • 1 small baguette, sliced and toasted to make croutons

For the salmon mousse

  • 200 g smoked salmon, roughly chopped
  • 2 pinches cayenne pepper
  • 300 ml whipping or double cream
  • ΒΌ lemons, juice only, plus extra lemon to serve (optional)

Tips and suggestions

You can use smoked trout or mackerel instead of smoked salmon for this recipe.

Comments & Ratings

Rate this recipe by clicking on the stars.

You need to be logged in to comment on this recipe

Forgotten your password?
Resend activation

Login Register

Latest Comment

 

Great mousse, I piped into savoury profiteroles. Only problem is that it takes several wahes to get the smoked salmon out of your food processor!

heatherL94090 heatherL94090  Posted 24 Nov 2011 10:15 AM
 


AlisonB51271 AlisonB51271  Posted 23 Apr 2011 7:22 PM
 

Really really easy to make. You can make it well in advance too. It was so tasty. Would really do this again!

AlisonB51271 AlisonB51271  Posted 23 Apr 2011 7:21 PM