3 cucumbers
1/4 C. water
1 T. sugar
2 envelopes unflavored gelatin
Juice of 1 lemon
2/3 C. whipping cream
2 large egg whites
Atlantic smoked salmon, sliced very thin (about 24 slices)
1 small red onion
Brunet leaves (a feathery herb) if available, or fresh dill sprigs
3 T. drained capers

Peel and seed 2 to 2 1/2 cucumbers, quartering cucumbers lengthwise and scraping out seeds; you should have about 1 1/2 pounds cucumber after peeling and seeding. Dice and place in saucepan with water and sugar. Cover and cook over medium heat until very soft, about 15 minutes. Puree in food processor and pour into very large bowl.

In small bowl, soften gelatin in lemon juice for 5 minutes. Set bowl inside second bowl with boiling water to dissolve gelatin, and stir gelatin into cucumber puree. Allow mixture to cool, stirring occasionally, until about the consistency of egg whites.

In another bowl, beat cream until it forms soft peaks. In another bowl, beat egg whites until fairly stiff. Fold both the cream and egg whites into cucumber mixture. Cover with plastic wrap and refrigerate until set, several hours or overnight.

To serve, arrange about 3 slices of salmon on each of 8 large plates. With large kitchen spoon, scoop out an oval of the cucumber mousse and place next to the salmon. Peel remaining cucumber and cut cucumber and red onion into very thin slices. Arrange decoratively on the plates.

Garnish with burnet leaves or fresh dill sprigs. Sprinkle capers over the salmon. Serve mousse and salmon on slices of either Swedish Limpa rye bread or brown soda bread.