Method

1. For the Mousse: Place white wine vinegar, water, sugar and gelatine in a small saucepan and bring to a gentle simmer. Whisk until dissolved, then set aside to cool.
2. Blitz cucumber chunks to a puree in a blender.
3. Add cream cheese and sour cream and blend until well combined.
4. Add gelatine mixture and herbs, pulsing to combine. Season to taste with salt and pepper.
5. Lightly spray mini bundt tin with oil then spoon mixture in. Refrigerate for 2 hours, or until set.
6. To remove mousse from mini bundt tins run a thin knife around the outside of the mousse. Place baking paper over a cutting board, then place mini bundt over and flip out with a knife.
7. To Serve: Place mousse bundts on a platter, garnish with extra herbs, lemon wedges then surround with cold smoked salmon and seeded crackers.