50+ Friends Club Cookbook
Fish and Shellfish

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Salmon Mousse with Cucumber Sauce

From the Kitchen of: H@ppy

Source:

1	lb	salmon fillet
2	oz	blue cheese
4	oz	cream cheese
4	oz	sour cream
2		gerkins, finely chopped
1	pkt	gelatine
1	rib	celery, chopped
1	med	onion, finely chopped
		Salt
10	oz	cream, whipped
1	Tbsp	chopped dill
		of 1/2 a lemon
1		cucumber
1	Tbsp	chopped chives
1/2	tsp	sugar
1	Tbsp	white vinegar
5	oz	sour cream

Fish

• Skin, bone and flake the salmon and put in a large mixing bowl. Mix the cheeses and the sour cream together then combine with the salmon and add the gerkins. Dissolve the gelatine following the packet instructions and blend into the salmon mixture. Add the remaining ingredients and mix well. Pour into wetted molds and refrigerate for at least 2 hours, or until set.

Sauce

• To make sauce, peel and de-seed the cucumber and chop finely. Mix with all ingredients except the cream and leave for 30 minutes then strain off the liquid and mix with the cream. Unmold the mousse and serve with the sauce.