Dawns Salmon Mousse Food

MOM'S SALMON MOUSSE

Mom's Salmon Mousse image

Easy economical salmon loaf that tastes great! Terrific during Lent. Unlike most fish recipes, this tastes even better the next day. Add a simple white sauce with dill for a more elegant presentation.

Provided by Terri Otteni

Categories Appetizers and Snacks Seafood

Time 1h5m

Yield 5

Number Of Ingredients 11

Ingredients

1 (16 ounce) can salmon, drained and flaked
1 cup fresh bread crumbs
1 cup grated carrots
1 ½ teaspoons prepared yellow mustard
2 eggs, beaten
½ cup scalded milk
2 tablespoons melted butter
3 tablespoons lemon juice
1 tablespoon chopped fresh parsley
¾ teaspoon salt
1 pinch ground black pepper

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Grease one 8x4 inch loaf pan.
In a medium bowl, mix together the salmon, bread crumbs, carrots, mustard, eggs, milk, butter, lemon juice, parsley, salt and pepper using your hands until evenly blended. Press into the greased loaf pan.
Bake for 50 minutes in the preheated oven. Cool 5 minutes before serving.

Nutrition Facts : Calories 261.9 calories, Carbohydrate 8.1 g, Cholesterol 128 mg, Fat 13.9 g, Fiber 1 g, Protein 25.1 g, SaturatedFat 5.3 g, Sodium 807.2 mg, Sugar 3 g

SMOKED SALMON SPREAD

Smoked Salmon Spread image

Provided by Ina Garten

Categories appetizer

Time 1h25m

Yield 1 1/2 pints

Number Of Ingredients 8

Ingredients

8 ounces cream cheese, at room temperature
1/2 cup sour cream
1 tablespoon freshly squeezed lemon juice
1 tablespoon minced fresh dill
1 teaspoon prepared horseradish, drained
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 pound (4 ounces) smoked salmon, minced

Steps:

Cream the cheese in an electric mixer fitted with a paddle attachment until just smooth. Add the sour cream, lemon juice, dill, horseradish, salt, and pepper, and mix. Add the smoked salmon and mix well. Chill and serve with crudites or crackers.
If you can find it, I prefer Norwegian salmon; it's drier and less salty than other smoked salmon.

Nutrition Facts : Calories 118 calorie, Fat 9 grams, SaturatedFat 5 grams, Cholesterol 42 milligrams, Sodium 150 milligrams, Carbohydrate 1 grams, Protein 7 grams, Sugar 1 grams

SALMON MOUSSE

Salmon Mousse image

Provided by Food Network

Categories appetizer

Time 47m

Yield 4 to 6 servings

Number Of Ingredients 7

Ingredients

1 pound salmon fillet, skin off and pin bones removed
1 teaspoon extra-virgin olive oil
Salt and freshly ground black pepper
1 pound soft cream cheese
1/4 cup brandy
1 lemon, zested and juiced
Salt and freshly ground pepper

Steps:

For the salmon:
Preheat the oven to 400 degrees F.
Season salmon fillet with olive oil, salt, and pepper. Place on a baking sheet and bake until cooked through, about 10 to 12 minutes. Remove from the oven and cool completely, the chill for at least 30 minutes.
For the mousse: Put the chilled salmon fillet in a food processor. Add all other ingredients and blend until smooth. Season with salt and pepper, to taste.

SALMON MOUSSE

Salmon Mousse image

got this from Australia's greatest cook, Margaret Fulton, my mentor :) Great luncheon dish, or entree, also great for a party, served with crackers. I have made this as individual serves, (muffin size, using paper cups, great for picnics) and in a ring mould, putting the sauce in the centre. I sometimes add a few slices of smoked salmon, when it is on special :) cook time is refridgeration time

Provided by mummamills

Categories Spreads

Time 2h20m

Yield 6 serving(s)

Number Of Ingredients 17

Ingredients

1 1/2 tablespoons gelatin
1/2 cup water
2 teaspoons sugar
1 teaspoon salt
1 teaspoon dry mustard
1/2 cup white vinegar (wine or white or balsamic or mix)
2 cups flaked salmon, no bones (415gr)
1 cup finely diced celery (dont process!)
2 teaspoons capers (optional)
300 ml cream, whipped
1/2 cup sour cream
1 tablespoon grated onion
1/2 teaspoon salt
fresh ground pepper
1 teaspoon prepared horseradish (optional)
2 teaspoons vinegar
paprika

Steps:

Sprinkle gelatine over water in a small saucepan.
Soak 2 minutes.
Add salt, sugar, mustard and vinegar.
Stir constanly over low heat until gelatine in dissolved.
Remove from heat and chill till the consistency of egg white, don't over chill!
Add to salmon, capers and celery, mix well.
Fold in the whipped cream.
Turn into wetted mould, or individual moulds, and chill till set.
Unmould and serve with salad greens and sour cream dressing.
Mix all dressing ingredients together and chill.

SEAHAWK SALMON MOUSSE

Seahawk Salmon Mousse image

A great salmon spread on crackers or celery sticks.

Provided by Avon- status quo PRO

Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes

Time 10m

Yield 10

Number Of Ingredients 8

Ingredients

1 (8 ounce) package cream cheese
1 (3 ounce) package smoked salmon, flaked
¼ cup mayonnaise
½ stalk celery, chopped
lemon, juiced
1 clove garlic
salt and ground black pepper to taste
2 chives, chopped

Steps:

Blend cream cheese, salmon, mayonnaise, celery, lemon juice, garlic, salt, and pepper in a food processor until smooth. Transfer mousse to a serving bowl and garnish with chives.

Nutrition Facts : Calories 129.5 calories, Carbohydrate 1.5 g, Cholesterol 28.7 mg, Fat 12.6 g, Fiber 0.3 g, Protein 3.4 g, SaturatedFat 5.7 g, Sodium 166 mg, Sugar 0.1 g

DAWN'S SALMON MOUSSE

Dawn's Salmon Mousse image

My friend Dawn made this dish for her daughters baby shower many years ago, and it was so good I begged her for the recipe... It is DELICIOUS on crackers, but it would be good on baquettes, and pita or bagel chips too. All I can say is YUMMMMMMMMmmmy! Cooking time means chill time too.

Provided by Lindas Busy Kitchen

Categories Spreads

Time 12m

Yield 10-12 serving(s)

Number Of Ingredients 10

Ingredients

1 (1/4 ounce) envelope unflavored gelatin
2 tablespoons onions, diced
2 tablespoons lemon juice
1/2 cup boiling water
1/2 cup mayonnaise
1 teaspoon dried dill weed
1/2 teaspoon salt
1/4 teaspoon white pepper
1 (14 3/4 ounce) can red salmon, everything in the can
1/2 cup heavy cream

Steps:

Mix gelatin, onion, lemon juice, and boiling water in a blender, on high speed, for 30 secs.
Turn off, then add mayonnaise, dill, salt, pepper and salmon. Mix again on high speed.
Remove cover, and slowly add cream. Mix again.
Oil a mold. Pour mixture into mold, and chill for at least 2 hours.
Serve with crackers.

Nutrition Facts : Calories 161.5, Fat 11.9, SaturatedFat 3.9, Cholesterol 45.3, Sodium 225.9, Carbohydrate 3.7, Fiber 0.1, Sugar 0.9, Protein 9.9

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