Smoked Salmon Mousse In Cucumber Boats Food

SMOKED SALMON MOUSSE

Steps:

• Cut the butter into cubes and melt it in a saucepan over low heat. Remove from the heat and set aside for a few minutes to cool and to allow the milky solids to sink to the bottom. Carefully pour off the oily part, or clarified butter, leaving the milky solids behind. Let the clarified butter cool to room temperature.
• In 2 or three batches, put the salmon cubes, clarified butter, and cream in the bowl of a food processor, and puree until fluffy and completely smooth. Transfer the salmon puree to a large bowl and stir in the herbs and lemon juice to taste. Chill before serving.

SMOKED SALMON MOUSSE IN CUCUMBER BOATS

Steps:

• In food processor, chop up salmon into a paste. Add cream cheese, salt and pepper, and heavy cream 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 boat-shapes. Spoon salmon mixture into pastry bag fitted with a star tip, and pipe mixture into each cucumber "boat." Garnish with fresh dill.

CUCUMBER SLICES WITH SALMON MOUSSE

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.

SALMON AND CUCUMBER BOATS

Steps:

• Zest orange over a bowl. Cut away rind. Section orange over bowl, removing membranes and catching juices and sections in bowl. Mix in salmon, tomato, onions, basil, oil, pepper and salt. Divide salmon mixture evenly among cucumber boats. Top each boat with 1 1/2 teaspoons sour cream. Serve with bread.

SMOKED SALMON, CUCUMBER, AND DILL MOUSSE

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.

SMOKED SALMON MOUSSE

Steps:

• Place smoked salmon in a blender or food processor, and blend until smooth. Mix in heavy cream, cream cheese, juice of half of a lemon, dried dill weed, salt and pepper. Blend to desired consistency. Transfer to a medium serving dish, and garnish with salmon roe.

CUCUMBER CUPS WITH DILL CREAM AND SMOKED SALMON

Steps:

• Trim ends from cucumbers and cut crosswise into 24 (3/4-inch-thick) rounds. Scoop a 1/2-inch-deep depression from one side of each round with a small melon-baller, forming little cups. Drain cucumbers, cup sides down, on paper towels for 15 minutes.
• Beat cream cheese, chopped dill, lemon zest, lemon juice, and black pepper together in a bowl. Spoon 1/2 teaspoon cheese mixture into each cucumber cup. Top each cup with 1 salmon strip and 1 dill sprig.