Salmon Mousse
Source of Recipe
Julee Rosso & Sheila Lukins The New Basics Cookbook
Recipe Introduction
This is wonderful, using poached inexpensive Salmon. It almost has a Shrimp flavour to it. Great on baguette or crackers, or use veggies to dip!
Thanks, Chloe!
List of Ingredients
1 envelope of unflavoured gelatine
1/4 cup cold water
1/2 cup boiling water
1/2 cup mayonnaise
1 Tbsp. fresh lemon
1 Tbsp. finely grated onion
Dash Tabasco sauce
1/4 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 or whipping cream
Recipe
1. Soften the gelatine in the cold water in a large mixing bowl. Stir in the boiling water and whisk the mixture slowly until the gelatine has dissolved. 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 min.
3. Fold in the salmon. In a separate bowl, whip the cream until it is fluffy and forms peaks. Fold it gently into the salmon mixture.
4. Transfer the mixture to a 6- to 8-cup bowl or decorative mould. Cover and chill for at least 4 hours.
(Can also be made a day in advance)
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