My cooking group covered Silver Palate last weekend and the salmon mousse is still on my mind. Actually, the recipe makes a ton and I brought some leftovers home. Breakfast has been especially decadent with this spread on toast. smileys/smile.gif
Like I said, it makes a lot. We had 12 people and barely ate half of it.
Salmon Mousse
Serves 12
Ingredients:
1 envelope unflavored gelatin
¼ cup cold water
½ cup boiling water
½ cup mayonnaise, preferably Hellmann's
1 tablespoon fresh lemon juice
1 tablespoon finely grated onion
Dash of tabasco
¼ teaspoon sweet paprika
1 teaspoon salt
2 tablespoons 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
Directions:
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 onions, 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.
4. Transfer the mixture to a 6- to 8-cup bowl or decorative mold. Cover and refrigerate for at least 4 hours.
5. Garnish with watercress, and serve with toasts, pumpernickel, or crackers.
Like I said, it makes a lot. We had 12 people and barely ate half of it.
Salmon Mousse
Serves 12
Ingredients:
1 envelope unflavored gelatin
¼ cup cold water
½ cup boiling water
½ cup mayonnaise, preferably Hellmann's
1 tablespoon fresh lemon juice
1 tablespoon finely grated onion
Dash of tabasco
¼ teaspoon sweet paprika
1 teaspoon salt
2 tablespoons 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
Directions:
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 onions, 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.
4. Transfer the mixture to a 6- to 8-cup bowl or decorative mold. Cover and refrigerate for at least 4 hours.
5. Garnish with watercress, and serve with toasts, pumpernickel, or crackers.