Smoked Salmon Mousse on Cucumber Slices

Serves 6


What You’ll Need:

Measuring Cups & Spoons
A Food Processor
A Sharp Kitchen Knife
A Citrus Press
A Whisk
A Silicone Mold


4 Ounces Gravlax Style Smoked Salmon, Roughly Chopped
1 Cup Low Fat Greek Yogurt, Organic
Zest of 1 Lime
2 Tbsp Lime Juice
2 Tbsp Lime Infused Olive Oil
1/4 Tsp Smoked Sea Salt
1/4 Tsp White Pepper
Pinch Nutmeg
2 Tsp Unflavored Gelatin
1/4 Cup Water
A Hot House or English Cucumber
Fish Roe to Garnish

How To Put It Together:

1) To the food processor, add the salmon and process to a puree. Add the yogurt, lime juice and spices; process again.
2) Heat the water in the microwave until steaming hot. Sprinkle the gelatin on top; whisk until completely dissolved. With the food processor running, add the gelatin mixture to the mousse. Pour the mousse mixture into a silicone mold; cover it with plastic wrap and place it in the refrigerator for at least 4 hours.
3) To serve: Slice the cucumber on the diagonal; place the slices on a serving plate. Slice the mousse; place a slice of mousse on each cucumber slice and garnish with fish roe.
4) Serve and enjoy!

Nina’s Tasty Tip:

This dish freezes well. Freeze the mousse in the mold wrapped in plastic wrap; place in a freezer bag. It will keep for up to 3 months.



167 Calories
9 grams of Protein
18 grams of Total Carbohydrates
13 grams of Sugar
1 gram of Fiber
7 grams of Total Fat
2 grams of Saturated Fat
0 grams of Trans Fat
7 mg of Cholesterol
749 mg of Sodium
31% RDA Sodium
29% RDA Vitamin K
14% RDA Selenium
12% RDA Vitamin B12
11% RDA Vitamin C
• Glycemic load: 10