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Tuesday, April 19, 2016

Two-Salmon Mousse

By The Canadian Living Test Kitchen
185 people added this to their Recipe Box

This recipe makes 6 cups servings

This fresh and modern take on a Canadian Living classic pairs nicely with Lavash (see recipe link below). While you could make one large mousse, it's nice to be able to switch plates halfway through the evening and offer your guests a fresh one. If available, choose wild Pacific cold-smoked salmon for its wonderful flavour and vibrant colour.

10 oz fresh boneless skinless salmon
1 pkg unflavoured gelatin
2 tbsp lemon juice
1/4 cup boiling water
1/3 cup light mayonnaise
1 tbsp prepared horseradish
1/2 tsp each salt and pepper
1 pkg cold-smoked salmon , chopped
1/4 cup drained rinsed capers , coarsely chopped
1/4 cup chopped fresh dill
3/4 cup whipping cream

Place fresh salmon in greased steamer basket over 1 inch (2.5 cm) boiling water. Cover, reduce heat and simmer until fish is opaque when tested, about 8 minutes.

Meanwhile, in bowl, sprinkle gelatin over lemon juice; let stand for 5 minutes to soften. Stir in boiling water until gelatin is dissolved.

In food processor, combine steamed salmon, mayonnaise, horseradish, salt and pepper; pour in gelatin mixture. Blend until puréed; scrape into large bowl. Refrigerate until slightly thickened, about 15 minutes. Stir in smoked salmon, capers and dill.

Whip cream; fold into salmon mixture in 2 additions. Pack into two 4-cup (1 L) plastic wrap-lined bowls. Cover and refrigerate until firm, 2 hours. (Makeahead: Refrigerate for up to 2 days.)

Uncover and invert onto serving tray; remove plastic wrap.

Additional information : Serve with: Lavash

Source : Canadian Living Special Issue: Home for the Holidays 2008

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