STREAMING NOW: Nigella: At My Table

Salmon and Cucumber Mousse

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“Another appetizer from 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.”
4hrs 30mins

Ingredients Nutrition


  1. 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.
  2. 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.
  3. 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.
  4. When ready to serve, turn the mousse out onto a large serving platter. Garnish as needed with very thin cucumber slices and serve chilled.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a