Archive for April 10th, 2012

It was Thursday before the long weekend and we all know what that means in my house…cocktails! And we all know I really don’t like serving cocktails without a little grub on the side. But I’ve been at work all day and haven’t really thought about it until now. I rummage through the freezer and find a little baggy with Smoked Salmon Horseradish Mousse that I made recently. This little appi is a re-invention of a the mousse which I blogged about in 2008 (no, the mousse is not THAT old ;-)!). I served it last night in little cucumber cups (you know, the mini cucumbers that are so darn adorable?)

Smoked Salmon Horseradish Mousse

I know what you're thinking, is that a fire back there? Why yes, it was a bit chilly that evening and we thought we'd have a lovely fire to keep us toasty!

an adaptation from Gourmet | November 1992
Serves 6 as a first course (freeze leftovers like I did).


  • 3/4 teaspoon unflavored gelatin
  • 1 tablespoon cold water
  • 3/4 cup sour cream (I used yogurt cheese)
  • 2 ounces smoked salmon, chopped (about 1/3 cup), plus 6 ounces smoked salmon, sliced thin
  • 1 tablespoon finely grated peeled fresh horseradish, or to taste
  • 2 teaspoons minced fresh dill plus dill sprigs for garnish
  • 2 mini cucumbers, cut into 5 equal sized ‘cups’
  • 2 tsp red roe
  • 2 tsp chives, finely chopped


  1. With a small melon baller or a sharp edged spoon, scoop out the middle part of the cucumber until about 2mm from all edges. Turn up-side-down on paper towel and allow to drain.
  2. In a small saucepan sprinkle the gelatin over the water and let it soften for 1 minute.
  3. Heat the mixture over low heat, stirring, until the gelatin is dissolved, add 1/4 cup of the yogurt cheese, and cook the mixture, whisking, until it is smooth.
  4. In a food processor purée the chopped salmon until it is very smooth add the gelatin mixture, the remaining 1/2 cup sour cream, the horseradish,
  5. Remove from blender and stir in the minced dill, and salt and pepper to taste.
  6. Spoon small amounts of this mixture into the cucumber cups and top with red roe and chopped chives.
  7. Refrigerate or serve immediately.

Betsy at Bits and Breadcrumbs recently nominated me for the lovely ABC Award, thank you kindly. I am always very flattered and touched by your kindness. As Betsy put it there doesn’t seem to be any specific rules attached to this fun award; just thank the person who gave it to you and share something about yourself using each letter of the alphabet. Wow, this almost made my brain explode. 😉

ABCD: Assertive, Blue-eyed , Cheeky, Deliberate
EFGH: Exacting, Feminine, Gullible, Happy
IJKL: Introspective, Joking, Kind, Loving
MNOP: Mature, Naughty, Observant, Polite
QRST: Quirky, Right, Sassy, Talented
UVW: Unusual, Vivacious, Witty
XYZ: X(any suggestions?), Youthful, Zealous

Thanks again Betsy.

Cheers Everyone!

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