Preheat oven to 250 degrees F.
Cut salmon up in to large cubes.¬† In a food processor add salmon, yolks, and cr√®me 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.
Edited: October 2nd, 2009