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
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.
© 1998 Jennifer Paterson and Clarissa Dickson Wright estate. All rights reserved.