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Salmon Mousse

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    Source: www.tastebook.comReport recipe

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    Nutrition Info . . .

    NutrientsLipids, Cellulose
    VitaminsC, P
    MineralsNatrium, Silicon, Calcium, Magnesium, Sulfur, Chlorine, Phosphorus

    Ingredients Jump to Instructions ↓

    1. 1 envelope unflavored gelatin

    2. 1/4 cup cold water

    3. 1/2 cup boiling water

    4. 1/2 cup Hellmann's mayonnaise

    5. 1 tablespoon lemon juice

    6. 1 tablespoon finely grated onion

    7. dash of Tabasco

    8. 1/4 teaspoon sweet paprika

    9. 1 teaspoon salt

    10. 2 tablespoons finely chopped dill

    11. 2 cups finely flaked poached fresh salmon or canned salmon, skin and bones removed

    12. 1 cup heavy cream

    Instructions Jump to Ingredients ↑

    1. Soften the gelatin in the cold water in a large mixing bowl. Stir in the boiling water and whisk the mixture slowly until gelatin dissolves. Cool to room temperature.

    2. Whisk in the mayonnaise, lemon juice, grated onion, Tabasco, paprika, salt and dill. Stir to blend completely and refrigerate for about 20 minutes, or until the mixture begins to thicken slightly.

    3. Fold in the finely flaked salmon. In a separate bowl, whip the cream until it is thickened to 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 chill for at least 4 hours.

    5. Serve on toasts, black bread or crackers. Or serve as a first course, garnished with watercress.

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