Light as air lemony salmon mousse on cool cucumber. And so easy to make! The mousse can be made the day before, and the cucumber cut a day ahead and stored in the fridge. Assemble up to a couple of hours before and refrigerate. 1. Pop the salmon, cream cheese, lemon juice and dill in … Continue reading "Smoked salmon mousse on cucumber cups"

Light as air lemony salmon mousse on cool cucumber. And so easy to make! The mousse can be made the day before, and the cucumber cut a day ahead and stored in the fridge. Assemble up to a couple of hours before and refrigerate.

1. Pop the salmon, cream cheese, lemon juice and dill in a mixer. Add black pepper and blitz.

2. Whip the cream until thick, then fold into the salmon mix. Put in piping bag (or you can use a teaspoon, it will taste the same).

3. Slice the cucumber to the about 1.5cm thick. Pipe or spread over salmon mix.

4. Cool until needed and garnish with some lemon zest, dill and black pepper.

Charlotte’s wine recommendation: 

These are beautiful with Nyetimber Blanc du blanc. English Sparkling wines are amongst the best in the world and Nyetimber is one of my favourites. The elegant notes of apple and lemon will complement the salmon perfectly, while the acidity will balance any richness from the cream.

The Needy Greedy

Charlotte is a food writer and runs cooking courses. 

Find @theneedy.greedy on Instagram and Facebook for course information or contact Charlotte directly for private lessons.