Smoked Salmon Mousse with Cucumber Slices 

How To Make Smoked Salmon Mousse Appetizer with Pate a Choux Recipe and Cucumber Slices





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I created this gourmet recipe presentation to resemble a 'Swan' with salmon mousse, cucumber slices and a baked swan's head and neck.
see more of my unique First Course Appetizers
all with photographs for your next gourmet dinner



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Smoked Salmon Mousse Appetizer
Smoked Salmon Mousse


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Smoked Salmon Mousse Appetizer - First Course
source:  recipe and photograph created by www.finedinings.com



Recipe Type: salmon, seafood, salmon mousse, vegetable, cucumber, cream, first course appetizer

Prep Time: 25 min
Total Time:25 min
Yield: 1/2 cup mousse

Ingredients:

2-1/2 ounces smoked salmon
1 shallot, chopped finely
1 tablespoon celery, chopped
1/2 teaspoon Lime Juice
1/2 teaspoon horseradish
2 tablespoons heavy cream
salt to taste
pinch of cayenne pepper
fresh thyme for garnish

1/4 cup water
2 tablespoons butter
1/4 cup flour
1 egg

1 English cucumber unpeeled (6 to 8 slices per person)
Dill weed
Italian parsley leaf

Instruction:

To make salmon mousse:
In a processor puree smoked salmon, shallot, celery, lime juice, horseradish, heavy cream, salt and cayene until of a smooth consistency. Transfer to a small bowl, cover and refrigerate until mixture firms and flavors develop.

To make Pate a Choux (for swans neck): (can be made in advance)
Preheat oven to 350 degrees F.

Line a sheet pan with parchment paper.

In a saucepan bring water and butter to a boil, add flour, lower the temperature stirring to blend well for approximately 2 minutes, it will form a ball. Remove from heat and beat in egg until smooth. Transfer to a pastry bag with a plain tip, pipe dough onto the prepared parchment lined sheet pan making backward "S" shapes to resemble a swan head and neck (see my photograph). Bake until lightly brown, approximately 7 to 17 minutes depending on the thickness of the piped dough, do not allow it to burn.

To make cucumber garnish:
Score cucumber lengthwise with fork tines then cut in half lengthwise, remove seeds with the tip of a spoon and slice cucumber 1/8-inch thick crosswise.

To serve:
Using a small ice cream scoop or melon baller place a scoop or mound of smoked salmon mixture in the center of an individual serving plate. Insert the baked Pate a Choux swan's neck in the mousse for the head and neck of a swan. Place cucumber slices in a semi-circle around the mousse to resemble water and garnish
the plate with dill weed. Insert an Italian parsley leaf in the smoked salmon mousse for the swan's tail and serve as a first course appetizer with a cocktail fork.

Wine recommendation: Pinot Gris; Chardonnay





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