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

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.