[null, {"document_url": "https://kitchen.nine.com.au/2016/05/16/12/09/watermelon-with-smoked-salmon-mousse", "unformatted_src": "https://imageresizer.static9.net.au/c0_Yq6GE0bd6RaTzq726_zxC3aY=/280x158/http%3A%2F%2Fprod.static9.net.au%2F_%2Fmedia%2F2018%2F07%2F31%2F12%2F36%2Fone-pan-salmon-with-roasted-kalettes.jpg", "src": "https://imageresizer.static9.net.au/c0_Yq6GE0bd6RaTzq726_zxC3aY=/280x158/http%3A%2F%2Fprod.static9.net.au%2F_%2Fmedia%2F2018%2F07%2F31%2F12%2F36%2Fone-pan-salmon-with-roasted-kalettes.jpg", "formatted_filename": "http  A F Fprod", "alt_text": "One pan dukka-crusted salmon with roasted kalettes & cauliflower"}, null]

Smoked salmon mousse


Preheat oven to 120°C (100°C fan). Place bread cubes on baking tray. Bake for 10mins until crisp but not browned. Cool on tray.

To make mousse (up to 1 day ahead), place salmon in food processor and process for 1min, or until smooth. Add oil and water alternately in thirds, pulsing after each addition to incorporate. Stir in Tabasco and lemon zest and juice. Refrigerate in a resealable plastic bag.

Using a small melon baller, scoop 20 balls from each cucumber, trim off seeds and refrigerate until needed. Place vinegar and sugar in saucepan, bring to boil and stir to dissolve sugar. Remove from heat and allow to cool. Just before serving, stir in chilled cucumber balls and stand for 5mins.

Place 1 watermelon block on each plate. Snip one corner of bag containing chilled mousse to create a ½cm hole. Pipe 5 rounds of mousse on each plate. Top with 5 cucumber balls, croutons and herbs.

 One pan dukka-crusted salmon with roasted kalettes & cauliflower