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Recipe Collection

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Poached Salmon Mousse with Cucumber Salad

Poached Salmon Mousse with Cucumber Salad Related:   fish, Passover, salads

Prep time: 10 min

Cook time: 45 min

Yield: 4-6 servings

The salmon mousse recipe familiar to most people is the kind made with canned salmon, cream cheese and gelatin set in a fish-shaped mold—served cold. This recipe, a puree of salmon, cream and egg whites baked into a fluffy mousse, is much more refined and looks beautiful on a brunch table. We like this version, which is garnished with a lightly dressed cucumber salad.

Ingredients

  • 1 pound salmon fillets, skin removed
  • 2 egg whites from large eggs
  • 1 cup heavy cream
  • 3/4 teaspoon salt
  • 1/4 teaspoon freshly grated lemon zest
  • 1/8 teaspoon freshly ground black pepper
  • Cucumber Salad (recipe follows)
 
  • Cucumber Salad
  • 2 medium cucumbers, peeled
  • 1 tablespoon fresh dill, chopped
  • ½ cup plus 2 tablespoons olive oil
  • ¼ cup freshly squeezed lemon juice
  • Salt and pepper to taste

Preparation

  • Preheat the oven to 325 degrees. Cut salmon into 2-inch chunks. Place salmon and egg whites in the container of a food processor and process until pureed. Add cream and pulse to incorporate; do not over mix. Transfer salmon mixture to a medium bowl and fold in salt, lemon zest and pepper. Butter an 8x4x3 1/2 –inch deep terrine mold or 6-inch square baking dish. Spoon the mousse into the dish and cover with foil. Place the dish in a baking pan somewhat larger than it and place on the middle rack in oven. Pour water into the larger pan to come halfway up the sides of the baking dish. Cook until a fork or skewer inserted in the middle of the mousse comes out clean—about 45 minutes for terrine mold or 30 minutes for square dish. Lift the dish out of the water bath and transfer to a wire rack to cool slightly. Run a paring knife around the inside of the mold and then carefully invert it onto a serving plate. Serve the mousse warm, with Cucumber Salad as a topping or on the side.
 
  • Cucumber Salad
  • Cut each cucumber in half lengthwise and then into thin slices. Chop enough fresh dill leaves to equal 1 tablespoon. Whisk together olive oil and lemon juice in a medium bowl. Add the cucumber slices and dill, then toss to mix. Taste the salad and season with salt and pepper if you wish. Makes about 2 cups.
 
  • Photography by Renee Comet

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