Salmon Mousse

These tasty little bites are the perfect for any Christmas or New Year's Eve party. Whenever I need to make canapes for a party, salmon mousse on cucumber is always one of the first things I think of. It's inexpensive, easy and a real crowd pleaser. Recently it's become so popular that it's verging on cliché. Last year I made 300 for a charity event at the Queen Elizabeth Hotel and was a little embarrassed when I found out that two other restaurants at the event had salmon on cucumber on their tables. I got over my embarrassment pretty quick when I saw the smiles on the guests faces. After all, it's a cliché for a reason - it's simply delicious.
        What set's this version apart is the candied lemon. It adds both flavor and texture to the bite You can find the recipe for how to candy you own lemon in my last post.


200g salmon, cubed
130ml 35% whipping cream
1 bunch dill
10g onion, thinly slice
1 English cucumber
1/2 lemon, sliced

candied lemon for garnish   

1. Place the salmon in a steamer (any strainer over a pot of boiling water works fine) with a few thin slices of onion, 1/2 bunch dill and a few slices of lemon. Cook until salmon is just starting to flake apart, about 8 minutes.
2. Discard lemon slices and dill and purée salmon & onions with 30 ml (2tbs) cream in a blender or food processor.
3.  Whip 100ml of cream and then fold into the pureed salmon. Add the juice of 1/2 lemon and 1/2 bunch dill, finely chopped. Season with salt and pepper.
4. Cut the cucumber into 1/4" slices. Spoon a small amount of mousse onto each slice and then garnish with a sprig of dill and chopped candied lemon.


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