I originally posted this recipe fro Cold Salmon Mousse with Cucumber Sauce in July of 2011. Wait, my blog is over 4 years old? How did that happen – as in where exactly did 4 years go??? But I digress.
The dog days of summer are upon us – tho it stays about 75 degrees in the house – and that means it’s time for hot weather food. There is nothing better than a cold dinner after a 1 hour commute home – at least that is what George tells me. When the weather is this warm I aim for at least one cold dinner a week. This week it is Salmon Mousse. So why repost this recipe? Because I discovered the perfect complement to the dish. And it was all in the interest of using up a green I had in the crisper. Actually, I was trying to decide if I needed a vegetable or salad to go with the mousse. And yes, the sauce has cucumbers, but I always feel like I need to add another vegetable as a side. As I stared into the vegetable crisper I spied the Arugula, aka Rocket. Hmm, a bed of spicy, peppery Arugula might be a great counterpoint to the salmon and cucumber. And it is! The Arugula has just enough of a bite to complement the creamy mousse. A winning combination! So here is the new version of:
SALMON MOUSSE WITH ARUGULA and CUCUMBER CREAM SAUCE
- 1 envelope unflavored gelatin
- 2 tbs lemon juice
- 1 tbs chopped fresh dill
- 1/2 cup boiling water
- 1 large onion, peeled and quartered
- 1/2 cup mayonnaise
- 1/4 tsp paprika
- 1 lb cooked salmon, skin and bones removed. Can use canned salmon that has been drained
- 1 cup sour cream
- 8 oz Arugula, rinsed and dried
Soften the gelatin in lemon juice. Place the gelatin mixture, boiling water and onion in the workbowl of a food processor. Process until smooth. Add the mayonnaise, paprika, chopped dill and salmon and process until just blended. Add the sour cream and pulse until combined. Pour into an oiled 4 cup bowl, dish or mold. Chill at least 4 hours or overnight.
Fresh Cucumber Sauce
- 1 cucumber, peeled, seeded and grated on a box grater
- 1 cup sour cream
- 1 tbs lemon juice
- 1 tsp dill weed
- 1 tsp chopped chives
- 1/4 tsp white pepper
- Mix the grated cucumbers with a little salt in a bowl and let rest for 1 hour. Drain the cucumbers and combine with the remaining ingredients. Chill for at least 2 hours. Makes 1 cup
To serve, place a handful of the rinsed and dried Arugula on a plate. Top with a serving of mousse. Spoon some sauce over the piece of salmon mousse and top with fresh dill. Pass additional sauce.