Salmon And Cucumber Mousse - cooking recipe

Ingredients

10 ounces cooked salmon, 275 grams skinned and boned
1/4 cucumber, peeled and chopped
3 fluid ounces mayonnaise, 90 ml
1 spring onion, chopped
2 teaspoons gelatin powder
3 tablespoons dry white wine
1 lemon, juice and zest of, grated
salt, to taste
white pepper, to taste
1 egg white
cucumber, thinly sliced to garnish

Preparation

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.