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Salmon Mousse with Sour Cream Cucumber Sauce

Salmon Mousse with Sour Cream Cucumber Sauce

Take tender, flaked salmon and gently blend it into a lightly spiced sauce. Top with a crisp, bright sour cream cucumber sauce. It’s an easy yet elegant appetizer that’s perfect with a glass of wine on an early fall day.

Many social gatherings come with the arrival of fall. I’ve been dusting off old recipes and salmon mousse is always a favorite. Plus it’s a wonderful way to make use of leftover salmon which I happen to have!

Salmon Mousse starts with freshly cooked salmon – flaked and  folded into a delicate, creamy sauce. This luscious sauce has a very subtle undertone of spice from cracked black pepper, dry mustard and cayenne pepper.

Top the mousse with a refreshing sauce made with loads of fresh cucumbers, sour cream, sweet onion, freshly squeezed lemon juice, white wine vinegar and just a touch of white pepper.

Cook your own salmon or pick some up from your fishmonger. The cucumber sauce is also wonderful drizzled over roasted chicken or on top of a Mediterranean salad! This recipe makes a generous amount. The salmon mousse keeps for about 4 days and the sour cream cucumber sauce will keep for a week – well chilled. Serve on toasted baguettes or crisp crackers.

Pull out a chilled bottle of your favorite white wine and share this delightful appetizer with a special friend or two!

For the Salmon Mousse

1 teaspoon kosher salt, or to taste

¼ teaspoon freshly cracked black pepper

1-1/2 teaspoons sugar

½ teaspoon flour

1 teaspoon dry mustard

¼ teaspoon cayenne pepper

2 egg yolks

1-1/2 tablespoons melted butter, cooled

¾ cup half and half

¼ cup white wine vinegar

2-1/4 teaspoons Knox unflavored gelatin – 1 package, .25 ounces, dissolved in 2 tablespoons cold water

3 to 3-1/2 cups cooked salmon, flaked – about 1-1/2 pounds

Whisk together the kosher salt, black pepper, sugar, flour, dry mustard and cayenne pepper.

Place a double boiler over medium heat. When the water is simmering add the butter. Once the butter has melted add the egg yolks, the half and half and wine vinegar, whisking until it’s smooth.

Stir in the dry ingredients and continue cooking, whisking frequently until the sauce has thickened slightly, about 20 minutes.

Stir in the gelatin and whisk until it has completely dissolved in the sauce. In a large mixing bowl, combine the cooked salmon with the sauce, folding to combine.

Pour the mousse into a mold or serving bowl and refrigerate at least 4 hours or until well chilled.

If you’re using a mold let the salmon mousse set up overnight. To remove the mousse from the mold, loosen the edges of the salmon mousse with the tip of a sharp knife. Place a serving plate on top of the mold and flip the mousse over onto the plate. Lay a warm, slightly damp towel over the mold for just a few minutes until it releases.

Note: If you don’t have a double boiler, set a heatproof bowl over a pan of simmering water. Take care – it will get hot!

Serve with Sour Cream Cucumber Sauce.

For the Sour Cream Cucumber Sauce

1 cup sour cream

1 tablespoon white wine vinegar

1-1/2 tablespoons fresh lemon juice

1 teaspoon sugar

¼ teaspoon white pepper

¾ teaspoon kosher salt, or to taste

½ cup grated sweet onion

1 to 2 large cucumbers, peeled, seeded and finely chopped, 2 cups

In a small bowl, whisk together the sour cream, wine vinegar, lemon juice, sugar, white pepper, kosher salt and grated onion.

Add the chopped cucumber and stir until the sauce is smooth.

Refrigerate until well chilled, about 3 to 4 hours.

Salmon Mousse with Sour Cream Cucumber Sauce, courtesy of Preserving Good Stock

September 19, 2018
: 10 to 12 as an appetizer

Tender, flaky salmon gently blended into a lightly spiced sauce. Topped with a crisp, bright sour cream cucumber sauce. It’s an easy yet elegant appetizer that’s perfect with a glass of wine or a cocktail!

By:

Ingredients
  • For the Salmon Mousse:
  • 1 teaspoon kosher salt, or to taste
  • ¼ teaspoon freshly cracked black pepper
  • 1-1/2 teaspoons sugar
  • ½ teaspoon flour
  • 1 teaspoon dry mustard
  • ¼ teaspoon cayenne pepper
  • 2 egg yolks
  • 1-1/2 tablespoons melted butter, cooled
  • ¾ cup half and half
  • ¼ cup white wine vinegar
  • 2-1/4 teaspoons Knox unflavored gelatin – 1 package, .25 ounces, dissolved in 2 tablespoons cold water
  • 3 to 3-1/2 cups cooked salmon, flaked – about 1-1/2 pounds
  • For the Sour Cream Cucumber Sauce:
  • 1 cup sour cream
  • 1 tablespoon white wine vinegar
  • 1-1/2 tablespoons fresh lemon juice
  • 1 teaspoon sugar
  • ¼ teaspoon white pepper
  • ¾ teaspoon kosher salt, or to taste
  • ½ cup grated sweet onion
  • 1 to 2 large cucumbers, peeled, seeded and finely chopped, 2 cups
Directions
  • Step 1 For the Salmon Mousse:
  • Step 2 Whisk together the kosher salt, black pepper, sugar, flour, dry mustard and cayenne pepper.
  • Step 3 Place a double boiler over medium heat. When the water is simmering add the butter.
  • Step 4 Once the butter has melted add the egg yolks, the half and half and wine vinegar, whisking until it’s smooth.
  • Step 5 Stir in the dry ingredients and continue cooking, whisking frequently until the sauce has thickened slightly, about 20 minutes.
  • Step 6 Stir in the gelatin and whisk until it has completely dissolved in the sauce.
  • Step 7 In a large mixing bowl, combine the cooked salmon with the sauce, folding to combine.
  • Step 8 Pour the mousse into a mold or serving bowl and refrigerate at least 4 hours or until well chilled.
  • Step 9 If you’re using a mold let the salmon mousse set up overnight. To remove the mousse from the mold, loosen the edges of the salmon mousse with the tip of a sharp knife. Place a serving plate on top of the mold and flip the mousse over onto the plate. Lay a warm, slightly damp towel over the mold for just a few minutes until it releases.
  • Step 10 The Salmon Mousse keeps 3 to 4 days well chilled.
  • Step 11 Note: If you don’t have a double boiler, set a heatproof bowl over a pan of simmering water. Take care – it will get hot!
  • Step 12 Serve with Sour Cream Cucumber Sauce.
  • Step 13 For the Sour Cream Cucumber Sauce:
  • Step 14 In a small bowl, whisk together the sour cream, wine vinegar, lemon juice, sugar, white pepper, kosher salt and grated onion.
  • Step 15 Add the chopped cucumber and stir until the sauce is smooth.
  • Step 16 Refrigerate until well chilled, about 3 to 4 hours.


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