Salmon Mousse with Sour Cream Cucumber Sauce
Take flakes of tender salmon and gently blend it into a creamy, lightly spiced sauce. Delightful enough on its own. But add a spoonful of a crisp, bright cucumber sauce and it’s an easy yet elegant appetizer that’s perfect with a chilled glass of wine on a warm summer day.
Equipment
- Double boiler
Ingredients
- 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, .25ounces, dissolved in 2 tablespoons cold water
- 3 cups cooked salmon, flaked, about 1-½ pounds
- 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
Instructions
- For the Salmon Mousse:
- 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.
- Serve with Sour Cream Cucumber Sauce.
- For the Sour Cream Cucumber Sauce:
- 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 onion and stir until well blended.
- Refrigerate until well chilled, about 3 to 4 hours.
- Serve on crackers or toasted, sliced baguettes.
Notes
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!