COOL CUCUMBER SALAD
This Salad is a refreshing complement to any meal, and it's attractive on the table. Whenever I'm asked to bring a dish to a potluck dinner, I prepare this salad. I often make it for friends and neighbors, too. It's always much appreciated. -Elisabeth Garrison, Elmer, New Jersey
Provided by Taste of Home
Categories Lunch Side Dishes
Time 20m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Peel and halve cucumber; remove the seeds. Shred and pat dry; set aside. In a bowl, combine gelatin and salt with boiling water; stir until dissolved. Add mayonnaise and cottage cheese; mix well. Stir in the onion and shredded cucumber. Pour into an oiled 5-cup mold. Refrigerate until firm. Unmold onto a serving platter. Garnish with cucumbers and parsley if desired.
Nutrition Facts : Calories 370 calories, Fat 31g fat (5g saturated fat), Cholesterol 22mg cholesterol, Sodium 759mg sodium, Carbohydrate 16g carbohydrate (15g sugars, Fiber 1g fiber), Protein 6g protein.
CUCUMBER SLICES WITH SALMON MOUSSE
This is one of the simplest make ahead appetizers so easy to make, you can add any filling of your choice to top the cucumber slices, the salmon mousse is very tasty and elegant.
Provided by Mooseybear
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Score the cucumber skins lengthwise with the tines of a fork; slice them cross-wise 1/2-inch thick, scoop out a small amount making a hole in the centers with a melon baller; sprinkle the cucumber rounds with a small amount of salt; set aside.
- In a mini processor or mixer combine the whipping cream and cream cheese, add the lime juice, shallot, dill, salt and pepper to taste. Fold in the smoked salmon.
- Just before serving place a mound of mousse in each cucumber round, garnish with dill weed and serve.
Nutrition Facts : Calories 82.8, Fat 6.9, SaturatedFat 3.7, Cholesterol 24.2, Sodium 165.6, Carbohydrate 1.6, Sugar 0.5, Protein 3.8
CUCUMBER-DILL MOUSSE
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
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
CUCUMBER CUPS WITH SALMON MOUSSE
Provided by Food Network
Time 1h15m
Yield about 40 hors d'oeuvres
Number Of Ingredients 9
Steps:
- If cucumbers are waxed, peel them. Cut each crosswise into 5 (1 3/4-inch) pieces. With a small melon baller, carefully scoop out the insides of each piece, leaving a 1/4-inch border around the edge and a 1/2-inch border on the bottom. The cucumber cups may be prepared up to 4 hours in advance, arranged on damp paper towels, tightly covered and refrigerated.
- In the bowl of a food processor, combine the cream cheese, smoked salmon, lemon juice, orange water, paprika, cream and white paper and process until smooth. Chill for at least 30 minutes.
- To assemble spoon salmon mousse into a piping bag fitted with a decorative tip, pipe the mousse into the cucumber cups. Garnish with parsley or coriander sprig.
SALMON AND CUCUMBER MOUSSE
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
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 CANOES OF SALMON MOUSSE
Provided by Robert Irvine : Food Network
Categories appetizer
Time 20m
Yield approximately 8 appetizers
Number Of Ingredients 6
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, CUCUMBER, AND DILL MOUSSE
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
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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