Ingredients: |
Ingredients: ½ cup heavy cream – whipped stiff but not dry
1 Tbs. or 1 envelope unflavored gelatin
¼ cup cold water
½ cup boiling water
½ cup mayonnaise
1 Tbs. Fresh lemon juice
1 Tbs. Plus 1 tsp grated onion
½ tsp. Tabasco or hot sauce
1 tsp salt
2 Tbs. Finely chopped capers
½ tsp paprika
2 cups fresh salmon (poached, chilled, boned, and finely ground)
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Directions: |
Directions:Canned Salmon well drained, may be substituted for fresh, although the flavor will not be as delicate nor as good.
1. Sprinkle the gelatin over the cold water in a bowl. Let stand to soften 5 minutes. Pour over this the boiling water- mix well with a wire wisk. Let cool to room temperature.
2. Add the mayonnaise, lemon juice, paprika Tabasco, onion and salt – mix well. Add the caper and salmon – mix well.
3. Fold in the whipped cream and pour mixture into the fish mold. With a glass mold no oiling is necessary. Place mold in refrigerator for several hours until set.
4. To unmold, loosen the edge of the mousse from the mold with the tip of a knife. Place in the freezer section of a refrigerator or in a bowl of ice water for 15 minutes. The additional cold causes the mousse to harden and makes it easier to release. Turn the mold upside down and shake it or tap the edge lightly on a wooden or cushioned surface. When any part of the mousse gebins to release, place it over the serving plate, as it is difficult to move once out of the mold. Garnish with lemon wedges and parsley.
Dill Sauce:
1tsp salt
1/4 tsp white pepper
¼ Cup fresh lemon juice
2 Cups sour cream
3 Tbs. Finely chopped Dill
Combine ingredients, stir well, and refrigerate for several hours before using to let flavor develop.
If the Salmon Mousse is to be used as a luncheon entrée, this recipe will serve six to eight persons. The dill sauce should b served in a sauce boat or small pitcher to be poured over the mousse after it has been served.
As a first course for a more elaborate meal, This mousse will serve from eight to twelve persons. The Dill sauce should be served as above.
If the mousse is to be used as an hors d’oeuvre, the ¼ cup of lemon juice in the Dill Sauce should be replaced with the grated rind of one lemon (about one teaspoon full) and all liquid drained off the sour cream before mixing. This makes a slightly thicker sauce that can be used to outline the fish shape. A bed of lettuce leaves cupped toward the mousse will help to hold the sauce in place. This arrangement is very attractive on the hors d’oeuvre table and permits the guest to place some mousse and sauce on a cracker with no utensil other than a serving knife. When used in this manner, this recipe willyeild from 100 to 150 servings. |
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