Cucumbersliceswithsalmonmousse Recipes

CUCUMBER SLICES WITH SALMON MOUSSE

Steps:

• Score the cucumber skins lengthwise with the tines of a fork; slice them cross-wise 1/2-inch thick, scoop out a small amount making a hole in the centers with a melon baller; sprinkle the cucumber rounds with a small amount of salt; set aside.
• In a mini processor or mixer combine the whipping cream and cream cheese, add the lime juice, shallot, dill, salt and pepper to taste. Fold in the smoked salmon.
• Just before serving place a mound of mousse in each cucumber round, garnish with dill weed and serve.

CUCUMBER CANOES OF SALMON MOUSSE

Steps:

• In food processor, chop up salmon into a paste. Add cream cheese, salt and pepper, and creme fraiche to make a mixture loose enough to pipe out into cucumber boats. Peel cucumbers and halve lengthwise. Slice cucumbers into 2-inch lengths. Use melon baller to scoop out the cucumber to make into small canoe-shapes. Spoon salmon mixture into pastry bag fitted with a with star tip, and pipe mixture into each cucumber "canoe." Top with a small amount of pineapple.

SALMON MOUSSE CANAPES

Steps:

• Peel strips from cucumbers to create a decorative edge; cut cucumbers into 1/2-in. slices. Using a melon baller, remove a small amount of cucumber from the center, leaving the bottom intact., Place the cream cheese, salmon, milk, lemon pepper and dill in a food processor; cover and process until blended. Transfer to a small bowl and season with salt and pepper. In another bowl, beat cream until stiff peaks form. Fold into salmon mixture., Pipe or dollop mousse onto cucumber slices; garnish with dill. Refrigerate until ready to serve.

CUCUMBER AND SALMON MOUSSE

Steps:

• At least 5 hours or up to days before serving:In a small saucepan, sprinkle gelatin over water let stand for 1 minute. Over low heat, stir until gelatin is dissolved. Pour into a blender container.Add cucumbers, mayonnaise, green onion, vinegar, salt and food color. Cover and blend at low speed for 10 seconds. Blend at high speed for 30 seconds or until smooth. Pour into a 6-cup ring mold. Freeze for 15 minutes. Mixture will not be fully set.Meanwhile, in a small saucepan, sprinkle gelatin over water let stand for 1 minute. Over low heat, stir until gelatin is dissolved. Remove from heat set aside.Remove bones and dark skin from salmon finely flake. In a medium bowl, mix salmon, dissolved gelatin, mayonnaise, green onions, lemon juice, salt, dill weed and paprika until blended.Fold whipped cream into salmon mixture. Pour salmon mixture over cucumber mixture. Cover and refrigerate at least 4 hours or up to 2 days. Unmold to serve. Garnish with Carrot Frills and parsley if desired.Note: Either cucumber or salmon mousse can be made and molded separately.

SALMON MOUSSE

Steps:

• Sprinkle gelatine over water in a small saucepan.
• Soak 2 minutes.
• Add salt, sugar, mustard and vinegar.
• Stir constanly over low heat until gelatine in dissolved.
• Remove from heat and chill till the consistency of egg white, don't over chill!
• Add to salmon, capers and celery, mix well.
• Fold in the whipped cream.
• Turn into wetted mould, or individual moulds, and chill till set.
• Unmould and serve with salad greens and sour cream dressing.
• Mix all dressing ingredients together and chill.

CUCUMBER CUPS WITH DILL CREAM AND SMOKED SALMON

Steps:

• Trim ends from cucumbers and cut crosswise into 24 (3/4-inch-thick) rounds. Scoop a 1/2-inch-deep depression from one side of each round with a small melon-baller, forming little cups. Drain cucumbers, cup sides down, on paper towels for 15 minutes.
• Beat cream cheese, chopped dill, lemon zest, lemon juice, and black pepper together in a bowl. Spoon 1/2 teaspoon cheese mixture into each cucumber cup. Top each cup with 1 salmon strip and 1 dill sprig.