Monday, September 3, 2007

Recipe from The Silver Palate Cookbook: Salmon Mousse

1 envelope (7 g) unflavoured gelatin
1/4 cup cold water
1/2 cup boiling water
1/2 cup Hellman's mayonnaise
1 tbs lemon juice
1 tbs finely grated onion
Dash of Tabasco-sauce
1/4 tsp sweet paprika
1 tsp salt
2 tbs finely chopped dill
2 cups finely flaked poached fresh salmon or canned salmon, skin and bones removed
1 cup heavy cream

Put the cold water in a large bowl and soak the gelatin in it until softened. Stir in the boiling water and whisk the mixture slowly until the gelatin dissolves. Cool to room temperature.

Whisk in the mayonnaise, lemon juice, chopped onion, Tabasco, paprika, salt and dill. Stir to blend completely and refrigerate for about 20 minutes, or until the mixture begins to thicken slightly. (An icy water-bath hastens the process).

Fold in the flaked salmon. Whip the cream until it is fluffy and forms peaks and fold gently into the salmon mixture. Put the mixture into a decorative bowl or mold, cover and refrigerate for at least 4 hours.

Serve on toast, black bread or crackers, or slice and serve as a first course, garnished with watercress.

(I love salmon mousse served with a simple sauce made from sour cream, garlic and a dash of salt).

Photobucket - Video and Image Hosting

This mold is nice if you plan on having your guests help themselves.

If served in slices, I recommend a loaf mold or a plain circular mold.

No comments: