Salmon Mousse
Rated 5.0 stars by 1 users
Category
Appetizers
Servings
12+
This delightful mousse is crafted from finely flaked, tender salmon that’s been delicately blended into a light, airy cream base. The result is a velvety, yet airy texture that melts effortlessly on the palate. Garnish with a sprinkle of fresh dill and perhaps a squeeze of lemon for a touch of citrusy brightness, and serve as a spread on crisp, toasted bread or crackers. This sophisticated starter that pairs beautifully with a chilled glass of white wine or sparkling water.
Ingredients
-
1 Envelope Unflavored Gelatin
-
¼ C Cold Water
-
½ C Boiling Water
-
½ C Mayonnaise
-
1 Tbsp Lemon Juice
-
1 Tbsp Onion, finely grated
- Dash of Tabasco
-
¼ tsp Sweet Paprika
-
1 tsp Salt
-
2 Tbsp Fresh Dill, finely chopped
-
2 C Salmon, finely flaked. Poached, canned or smoked.
-
1 C Heavy Cream
-
Mixing Bowls
-
Measuring Spoons
-
Measuring Cups
-
Hand Mixer
-
Mixing Spoon
-
Pastry Bags
-
Pastry Decorating Tips
Tools
Directions
Soften the gelatin in the cold water in a large mixing bowl. Stir in the boiling water and whisk the mixture slowly until gelatin dissolves. Cool to room temperature.
- Whisk in the mayonnaise, lemon juice, grated onion Tabasco, paprika, salt and dill. Stir to blend completely and refrigerate for about 20 minutes, or until the mixture begins to thicken slightly.
- Fold in the finely flaked salmon. In a separate bowl, whip the cream until it is thickened to peaks and fluffy. Fold gently into the salmon mixture.
- Transfer the mixture to a 6-8 cup bowl or decorative mold. Cover and chill for at least 4 hours.
Serve on toast, black bread, crackers or puff pastry shells. Garnish with fresh dill or watercress.