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.


  • 450g/1lb salmon fillet
  • 55g/2oz blue cheese
  • 115g/4oz cream cheese
  • 120ml/4fl oz sour cream
  • 2 gerkins, finely chopped
  • 1 stick celery, chopped
  • 1 medium onion, finely chopped
  • salt
  • 300ml/10fl oz cream, whipped
  • 1 tbsp chopped dill
  • juice of ½ a lemon
  • 1 sachet gelatine

For the Sauce

  • 1 cucumber
  • 1 tbsp chopped chives
  • ½ tsp sugar
  • 1 tbsp white vinegar
  • 150ml/5fl oz sour cream


Skin, bone and flake the salmon and put in a large mixing bowl. Mix the cheeses and the sour cream together then combine with the salmon and add the gerkins. Dissolve the gelatine following the packet instructions and blend into the salmon mixture. Add the remaining ingredients and mix well. Pour into wetted moulds and refrigerate for at least 2 hours, or until set.

To make the sauce, peel and de-seed the cucumber and chop finely. Mix with all ingredients except the cream and leave for 30 minutes then strain off the liquid and mix with the cream. Unmould the mousse and serve with the sauce.