Salmon And Cucumber Mousse

Preparation:

Preparation: The actual preparation takes about thirty minutes. Then you have to let the preparation rest in the fridge for two hours. Cut the cucumber in half without peeling it and remove the seeds with a teaspoon. Grate it on a plate and sprinkle the pulp with fine salt. Let it rest for thirty minutes for it to emit the vegetation water. In the meantime, clean the well-drained salmon from its conservation liquid. Remove all traces of skin or bones. Mash the pulp with a fork. Sift the cheese and mix it with the salmon with the cream. Collect the cucumber pulp in a sieve and rinse it well to remove the salt. Drain, place on kitchen paper and squeeze to remove excess water. Add the pulp to the salmon. Season with the grated lemon zest, the juice, salt, pepper and chopped tarragon. Soften the isinglass in cold water then squeeze it and let it melt in a bain-marie. Pour it into the salmon cream and mix well. Distribute the mixture into six individual crème caramel moulds, lightly oiled. Set in the fridge for a few hours. Quickly dip the bottoms of the ramekins into boiling water and invert them onto individual plates. Decorate with sprigs of tarragon and slices of cucumber and lemon. Serve with salad and toasted bread. Recommended wine: Trentino Chardonnay.