Perfect for summer days, this salmon mousse is deliciously fresh with pickled cucumber and toasted ciabbata.
Salmon Mousse ingredients
- 100g smoked salmon
- 200ml lightly whipped double cream
- 30g whisked egg whites (stiff peaks)
- Juice of 1 lemon
- Salt and white pepper to taste
Poach the fresh salmon and puree in a kitchen blender then separately puree the smoked salmon. Fold both into the whipped cream then fold in the egg whites. Season with lemon, salt and white pepper.
Place into ramekins and place in the fridge to set.
Pickled Cucumber Ingredients
- 1 whole cucumber, peeled and deseeded
- 1 tsp salt
- 2 tsp white wine vinegar
- 1/2 tsp sugar
Salt the peeled cucumber and leave for an hour. Dice the cucumber then coat with the vinegar and sugar.
Serve the salmon mousse with some slices of toasted ciabatta, mixed leaf salad and the pickled cucumber on the side.