Cucumber Mousse Recipes Recipe For Hand

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CUCUMBER CANOES OF SALMON MOUSSE



Cucumber Canoes of Salmon Mousse image

Provided by Robert Irvine : Food Network

Categories     appetizer

Time 20m

Yield approximately 8 appetizers

Number Of Ingredients 6

3/4 pound Norwegian smoked salmon
8 ounces soft cream cheese
Salt and pepper
3 tablespoons creme fraiche or sour cream
2 cucumbers
2 tablespoons chopped fresh or drained canned pineapple

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.

SMOKED SALMON MOUSSE IN CUCUMBER BOATS



Smoked Salmon Mousse in Cucumber Boats image

Provided by Robert Irvine : Food Network

Categories     appetizer

Time 20m

Yield approximately 8 appetizers

Number Of Ingredients 6

3/4 pound smoked salmon
8 ounces soft cream cheese
Salt and freshly ground black pepper
3 tablespoons heavy cream or half-and-half
2 English cucumbers
2 tablespoons freshly chopped dill

Steps:

  • In food processor, chop up salmon into a paste. Add cream cheese, salt and pepper, and heavy cream 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 boat-shapes. Spoon salmon mixture into pastry bag fitted with a star tip, and pipe mixture into each cucumber "boat." Garnish with fresh dill.

SALMON AND CUCUMBER MOUSSE



Salmon and Cucumber Mousse image

Another appetizer from Recipes4us.co.uk website. This mousse will be served cold and garnished with cucumber slices. Included in the Zaar World Tour 2005 Swap, Britain. Cooking time will be equal to the time needed to chill mousse.

Provided by lauralie41

Categories     Spreads

Time 4h30m

Yield 4-6 serving(s)

Number Of Ingredients 11

10 ounces cooked salmon, 275 grams skinned and boned
1/4 cucumber, peeled and chopped
3 fluid ounces mayonnaise, 90 ml
1 spring onion, chopped
2 teaspoons gelatin powder
3 tablespoons dry white wine
1 lemon, juice and zest of, grated
salt, to taste
white pepper, to taste
1 egg white
cucumber, thinly sliced to garnish

Steps:

  • In a food processor or blender, place the salmon, cucumber, mayonnaise and spring onion in bowl and process until smooth. Transfer salmon mixture to a large mixing bowl. Stir in the lemon rind plus juice and seasoning. Set aside.
  • In a double boiler or in a bowl over a pan of hot water, sprinkle gelatine over wine and mix well. When combined, increase flame and over very hot water stir until gelatine is dissolved. In a steady stream and stirring constantly, stir the gelatine into the salmon mixture. Blend until well combined and set aside.
  • In a small mixing bowl, whisk the egg white until slightly stiff and gently fold into salmon mixture. Pour mixture into a lightly greased 600ml/20fl.oz. mould of your choice. Cover and refrigerate for approximately 4 hours or until set.
  • When ready to serve, turn the mousse out onto a large serving platter. Garnish as needed with very thin cucumber slices and serve chilled.

Nutrition Facts : Calories 215.6, Fat 10.5, SaturatedFat 1.6, Cholesterol 53.2, Sodium 235.2, Carbohydrate 7.6, Fiber 0.2, Sugar 2.3, Protein 20.4

CUCUMBER-DILL MOUSSE



Cucumber-Dill Mousse image

Light, smooth and refreshing--here's a mousse not to be missed.

Provided by By Betty Crocker Kitchens

Categories     Appetizer

Time 4h15m

Yield 3

Number Of Ingredients 10

1 envelope unflavored gelatin
1/4 cup white wine or apple juice
2 1/2 cups finely chopped seeded peeled cucumbers (2 1/2 medium)
1/2 cup fat-free buttermilk
1/2 cup Progresso™ chicken broth (from 32-oz carton)
1/4 cup lime juice
1/3 cup chopped green onions (5 medium)
1/4 cup cholesterol-free reduced-calorie mayonnaise or salad dressing
1 tablespoon chopped fresh dill weed or 1 teaspoon dried dill weed
1/4 teaspoon white pepper

Steps:

  • Spray 4-cup mold or bowl with cooking spray. Sprinkle gelatin on wine in 1-quart saucepan to soften. Heat over medium heat about 2 minutes, stirring constantly, until gelatin is dissolved.
  • Place 2 cups of the cucumbers and the remaining ingredients in blender or food processor. Cover and blend on high speed until smooth. Add gelatin mixture. Cover and blend 5 seconds.
  • Pour into mold. Stir in remaining cucumber. Cover and refrigerate about 4 hours or until firm; unmold.

Nutrition Facts : Calories 5, Carbohydrate 0 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Tablespoon, Sodium 20 mg, Sugar 0 g, TransFat 0 g

SMOKED SALMON, CUCUMBER, AND DILL MOUSSE



Smoked Salmon, Cucumber, and Dill Mousse image

Categories     Onion     Appetizer     Cocktail Party     Lemon     Salmon     Cucumber     Chill     Sour Cream     Dill     Gourmet     Sugar Conscious     Kidney Friendly     Peanut Free     Tree Nut Free     Soy Free

Yield Serves 30 as an hors d'oeuvre

Number Of Ingredients 11

1 pound smoked salmon (preferably unsliced), skinned, pin bones removed and fish cut into 1/4-inch dice (about 2 cups)
2 cups 1/4-inch dice seeded seedless cucumber
1/4 cup chopped fresh dill sprigs
1/3 cup chopped red onion (about 1 small), soaked in ice water to cover 5 minutes, drained, and patted dry
2 1/4 cups sour cream
3 tablespoons fresh lemon juice
1 tablespoon freshly grated lemon zest
2 tablespoons cold water
2 1/2 teaspoons (1 envelope) unflavored gelatin
Garnish: thin cucumber ribbons made by cutting 1 large seedless cucumber lengthwise with a vegetable peeler
Accompaniments: assorted toasts and/or crackers

Steps:

  • Lightly oil an 8-by-2 inch round cake pan and line with plastic wrap.
  • Spread 1 1/4 cups salmon evenly in cake pan. In a bowl stir together remaining salmon, cucumber, dill, onion, sour cream, lemon juice, and zest until combined well.
  • Put cold water in a small heatproof cup and sprinkle gelatin over it. Set cup in a saucepan and add enough water to pan to reach halfway up side of cup. Heat gelatin mixture over low heat until gelatin is dissolved and stir into salmon mixture. Season mixture with salt and pepper and spoon over salmon in cake pan. Chill mousse, covered with plastic wrap, at least 6 hours and up to 3 days.
  • To unmold mousse, invert mousse onto plate. Loft off cake pan and peel off plastic wrap.
  • Garnish mousse with cucumber ribbons and serve with toasts.

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