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New Year's: Salmon Mousse

Source of Recipe


From "The Silver Palate Cookbook" by Sheila Lukins, Julee Rosso



List of Ingredients



• 1 envelope unflavored gelatin
  
• ¼ cup cold water
  
• ½ cup boiling water
  
• ½ cup mayonnaise, preferably Hellmann's
  
• 1 Tbsp fresh lemon juice
  
• 1 Tbsp finely grated onion
  
• Dash of Tabasco
  
• ¼ tsp sweet paprika
  
• 1 tsp salt
  
• 2 Tbsp finely chopped fresh dill
  
• 2 cups finely flaked poached fresh salmon or canned salmon, skin and bones removed
  
• 1 cup heavy cream
  
• Watercress, for garnish
  
• Toast, pumpernickel, or crackers, for serving
  






Instructions



1. Soften the gelatin in the cold water in a large mixing bowl. Stir in the boiling water and whisk the mixture slowly until the gelatin dissolves. Cool to room temperature.
   
   
2. Whisk in the mayonnaise, lemon juice, grated onion, Tabasco, paprika, salt and dill. Stir to blend completely and refrigerate until the mixture begins to thicken slightly, about 20 minutes.
   
   
3. Fold in the finely flaked salmon. In a separate bowl, whip the cream until it is thickened to soft peaks and fluffy. Fold gently into the salmon mixture. Transfer the mixture to a 6- to 8-cup bowl or decorative mold. Cover and refrigerate for at least 4 hours.
   Garnish with watercress, and serve with toasts, pumpernickel, or crackers.
   
   Makes at least 12 portions.