2/3 lb fresh filleted salmon
1/3 lb smoked salmon
2 cups of cream
2 tablespoons crème fraiche
a pinch of kosher salt
1 small red onion
1 hothouse English cucumber
2 tablespoons flat parsley leaves
1/4 cup red wine vinegar
2 tablespoons sugar
1/2 baguette, sliced and toasted
Preheat oven to 250 degrees F.
Cut salmon up in to large cubes. In a food processor add salmon, yolks, and crème fraiche. Seaon with salt then turn on processor. With the motor running add the cream until you have a smooth paste that is light and airy. Divide mixture amongst 4 ramekins then place ramekins in a large roasting dish and fill dish with water. Cover with foil and place the whole dish in the oven. Bake for 30-35 minutes until mousse springs back slightly when touched. Remove from water bath and cool for 10 minutes before refrigerating.
To pickle red onions and cucumber mix vinegar and sugar in a mixing bowl until sugar has completely dissolved. Finely slice red onion and cucumber then toss in vinegar solution. Cover and refrigerate for 15 minutes before serving. Drain and toss with parsley leaves.
Serve salmon mousse with pickled red onion and cucumber mix and crispy toasted slices of baguette.