Smoked Salmon & Cucumber Mini-Mousse Sandwiches

  • Makes : 12
  • Difficulty level : Easy
  • Type : Lunch

Quite the most elegant flavour combination, smoked salmon and cucumber make these delicate little morsels quite the thing for days at the races or outdoor concerts. Perhaps with a little glass of something sparkling…

Made in our Reinforced Silicone 12 Rectangle Mini Cake Mould.

Ingredients

  • For the sandwiches
  • 4-5 slices medium-cut wholemeal bread from a large loaf 
  • 1 sachet powdered gelatine 
  • 250g cream cheese or reduced fat soft cheese 
  • 80g cucumber finely chopped
  • 100g smoked salmon 
  • 90ml just-boiled water 
  • 20g watercress finely chopped
  • to taste Salt and freshly ground black pepper 
  • To garnish and serve
  • cucumber slices cut thinly
  • Lemon wedges 
  • Watercress sprigs 

Top tip!

To take to a picnic, pack in a suitable container, with non-stick baking parchment between the layers. Keep in a cool box or bag with freezer blocks to keep chilled.

Method

  1. Cut 12 rectangles from the slices of bread, the same size as the compartments of the mould – once you’ve cut one accurately, use it as a template for the others.
  2. Repeat with the smoked salmon: it’s fine if you have to patch them. Keep these refrigerated. Chop any trimmings from these rectangles very finely and set aside.
  3. Sprinkle the powdered gelatine into the just-boiled water and leave for 5-10 minutes to completely dissolve into a clear liquid, stirring occasionally.
  4. Mix together the cream cheese, watercress, cucumber and any salmon trimmings. Season with salt and pepper. Stir in the gelatine liquid thoroughly, then pour the mixture into the compartments of the silicone mould. Place the bread rectangles on top. Chill in the fridge for about 1 hour, or until set.
  5. Carefully remove from the silicone mould, inverting onto a work surface or serving plate so that the bread is on the base. Lay the smoked salmon rectangles on top to create a ‘sandwich’. Garnish with cucumber slices and watercress and serve with lemon wedges.

By | 8 April 2019