Salmon Mousse with Cucumber Sauce

The use of blue cheese in this mousse means that it will lift even the blandest of farmed salmon. Clearly you don’t want to use expensive wild salmon for this dish but use a good quality one. I cooked it for the barristers in the Lincoln’s Inn programme and it was much admired. You can use any size mould, from small individual ones for a first course to very large ones for a buffet. If you don’t overcook the fish or mess up with your gelatine it is foolproof.