cucumber mousse with salmon eggs
Cut a cucumber into seedless cubes. Stew the cubes in some oil. Add a spoonful of vegetable stock, white wine and lemon juice. Season with pepper and salt. Mix with the immersion blender. Add the soaked gelatine off the heat. Mix herb cheese, type Boursin, with whipped cream. Then mix with the cooled cucumber preparation until homogenous. Spoon the mousse into small flat verrines and leave to set in the fridge. Finish with a single layer of salmon eggs. Present on ice.
ingredients - info cucumber olive oil lemon juice white wine vegetable stock

cucumber mousse with salmon eggs

gelatine creamy goat cheese Greek yogurt cream salmon eggs
Creative Cooking
For this hors d'oeuvre, the choice was made for the tightest possible presentation. No parsley, no chives.Try to spread the eggs in one layer over the mousse.Serving on ice is not really necessary, unless you offer this dish in a buffet where it may not be consumed immediately.
Belgian Cuisine

taste and tradition

the fiery passion
Cut a cucumber into seedless cubes. Stew the cubes in some oil. Add a spoonful of vegetable stock, white wine and lemon juice. Season with pepper and salt. Mix with the immersion blender. Add the soaked gelatine off the heat. Mix herb cheese, type Boursin, with whipped cream. Then mix with the cooled cucumber preparation until homogenous. Spoon the mousse into small flat verrines and leave to set in the fridge. Finish with a single layer of salmon eggs. Present on ice.
ingredients - info cucumber olive oil lemon juice white wine vegetable stock
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Ingredients Directions

cucumber mousse

with salmon eggs

gelatine creamy goat cheese Greek yogurt cream salmon eggs
Belgian Cuisine

taste and tradition

Creative Cooking
the fiery passion