SALMON MOUSSE back to home
This has long been a favorite with our family and friends. This blender version makes it so easy.
12 ounces poached salmon, with skin removed and bones removed*
1 t dill seed
2 T fresh squeezed lemon juice
1 envelope plain gelatin
1/2 cup rough chopped onion
1/2 cup boiling water
1/2 cup good mayo
1/2 t paprika
1 cup heavy cream
Put dill, lemon juice, onion,gelatin, and water into a blender and blend on high for 30 seconds. Scrape down. Next, add mayo, paprika, and salmon. Blend on high for another 30 seconds.
Next, add cream and blend another 30 seconds or until mixture is very smooth.
Pour mixture into a lightly greased mold and chill for at least 6 hours. For a simpler presentation -just pour into a serving bowl and chill.
For a fancy starter, hollow out cherry tomatoes and fill with the mousse.
Un- mold by dipping into got water for just a few seconds and turn onto a serving platter. Re-chill for 10-15 minutes.
Serve with cocktail pumpernickel bread.
*You can substitute poached salmon with a good quality canned salmon that has been rinsed well, and the skin and bones have been removed. A 1# can will yield you about 12 ounces of salmon. See salmon cakes for poaching directions.
