SALMON MOUSSE 1 env. unflavored gelatin 1/4 c. cold water 1/2 c. boiling water 1/2 c. mayonnaise 1 tbsp. fresh lemon juice 1 tbsp. finely grated onion Dash of Tabasco sauce 1/4 tsp. sweet paprika 1 tsp. salt 2 tbsp. finely chopped fresh dill 2 c. finely flaked poached fresh salmon or canned salmon, skin and bones removed 1 c. heavy or whipping cream Soften the gelatin in cold water in a large mixing bowl. Stir in the boiling water and whisk the mixture slowly until the gelatin has dissolved. Cool to room temperature. 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. Fold in salmon. In separate bowl, whip the cream until fluffy and forms peaks. Fold it gently into the salmon mixture. Transfer the mixture to a 6 to 8 cup bowl or mold. Cover and chill for at least 4 hours. Serves 12 or more. * cooks
Posted on: Wed, 31 Dec 2014 16:23:28 +0000
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