Salmon and Lettuce Mousse is easy to make but can look impressive, if presented well on a well dressed plate, on a buffet table for social occasions and summer parties.


½ an Iceberg lettuceSalmon and Lettuce Mousse

½ pint dry white wine

Salt and pepper

4oz (1oo g) cream cheese

8oz (225g) fresh salmon

½ pint (280 ml) soured cream

½ a cucumber

¾oz (33g) powdered gelatine

4 tablespoons of water

Thinly sliced lemon and dill to garnish


Shed the lettuce finely

Put two thirds of the lettuce in a pan with half the white wine and salt and pepper to taste

Simmer for 5 minutes

Transfer into a food processor with the cream cheese and blend until smooth

Poach the salmon in the remainder of the white wine until just tender

Remove the skin and bones and flake the salmon

Mix the lettuce and cream cheese mixture with the soured cream and the drained liquid from the cooked salmon

Grate ¼ of the cucumber and thinly slice the remainder (put aside the for later)

Squeeze the moisture from the grated cucumber in a clean cloth or kitchen paper

Dissolve the gelatine in the water and add to the lettuce, cream cheese and sour cream mixture

Add more seasoning if necessary

When the mixture starts to thicken add the rest of the lettuce the grated cucumber and flaked salmon.

Spoon half the mixture into a well greased mould (use butter if possible)

Cover the surface with the sliced cucumber and then add the remaining mousse mixture

Chill to set

Turn out onto a serving dish and garnish with lemon slices, shredded lettuce and sprigs of fresh dill


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{September 28, 2011} {Tags: , , , , }