Salmon Mousse with Sour Cream Cucumber Sauce

Take flakes of tender salmon and gently blend into a creamy, lightly spiced sauce. Delightful enough on its own, but serve it with a crisp, bright cucumber sauce and the flavors are amplified into one gorgeous bite. It’s an easy yet elegant appetizer – perfect with a chilled glass of wine on a warm spring day.

With the arrival of spring, come social gatherings – both large and small. Always looking for great appetizers, I often dust off old recipes from Mom’s collection and this salmon mousse is always a favorite.

Salmon Mousse starts with freshly cooked salmon – flaked and folded into a delicate sauce made with egg yolks, half and half plus a splash of white wine vinegar. This luscious sauce has a very subtle undertone of heat from cracked black pepper, ground mustard, and cayenne pepper. Top the salmon mousse with a refreshing cucumber sauce made with loads of fresh cucumbers, sour cream, sweet onion, freshly squeezed lemon juice, champagne vinegar, and just a touch of white pepper.

Cook your own salmon or pick up some from your fishmonger. This makes a generous amount and keeps for about 4 days chilled. The cucumber sauce keeps up to a week and is also wonderful drizzled over roasted chicken or on top of a Mediterranean salad!

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

1-½ teaspoons sugar

½ teaspoon flour

1 teaspoon ground or dry mustard

¼ teaspoon white pepper

¼ teaspoon cayenne pepper

2 egg yolks

1-½ tablespoons melted butter, cooled

¾ cup half and half

¼ cup champagne or white wine vinegar

2-¼ teaspoons unflavored gelatin, 1 package, .25 ounces, dissolved in 2 tablespoons cold water

3 cups cooked salmon, flaked, about 1-½ pounds

Whisk together the kosher salt, sugar, flour, ground mustard, white pepper, and cayenne pepper.

Place the top of a double boiler over a pan of simmering water on 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 along with the dry ingredients, whisking until smooth.

Stir frequently until the sauce has thickened slightly, about 15 to 20 minutes. Add the gelatin and stir until the gelatin is completely dissolved in the sauce.

In a large mixing bowl, combine the cooked salmon with the sauce, folding to combine.

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

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 champagne or white wine vinegar

1-½ tablespoons fresh lemon juice

1 teaspoon sugar

¼ teaspoon white pepper

1 teaspoon kosher salt, or to taste

½ cup grated sweet onion

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

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

Add the onion and the chopped cucumber and stir until well blended.

Refrigerate until well chilled, about 3 to 4 hours. Serve with the salmon mousse on crackers or toasted, sliced baguettes.

Serves 8 to 10 as an appetizer.