Cut the peeled cucumber into cubes. Sauté the cubes in a little oil with broth, wine, lemon and herbs. Add off fire soaked gelatine. Mix herb cheese with whipped cream. Then mix with the cooled cucumber preparation to a homogeneous mass. Spoon the mousse into small flat verrines and let it stiffen in the fridge. Finish with a single layer of salmon eggs. Present on ice.

Cucumber mousse with salmon eggs

cucumber

olive oil

lemon juice

white wine

vegetable stock

gelatine

creamy goat cheese

Greek yogurt

cream

salmon eggs

A Recipe Guide For The Amateur Chef Belgian Cuisine
(4043E)

Cucumber mousse

with salmon eggs

Cut the peeled cucumber into cubes. Sauté the cubes in a little oil with broth, wine, lemon and herbs. Add off fire soaked gelatine. Mix herb cheese with whipped cream. Then mix with the cooled cucumber preparation to a homogeneous mass. Spoon the mousse into small flat verrines and let it stiffen in the fridge. Finish with a single layer of salmon eggs. Present on ice.

cucumber

olive oil

lemon juice

white wine

vegetable stock

gelatine

creamy goat cheese

Greek yogurt

cream

salmon eggs

a recipe guide for the amateur chef Belgian Cuisine