SALMON MOUSSE
Steps:
- Combine the salmon mixture and gelatin: Add the dissolved gelatin to the salmon mixture and mix well.
- Chill: Pour the mixture into a decorative mold or into serving bowls and refrigerate for 6 hours, or until firm.
- Unmold: If using a decorative mold, unmold the salmon mousse by placing the bottom of the mold in hot water for a few seconds and turn the mold over onto a large serving dish to release the mousse. The surface of the mousse may appear a bit ragged. If you cover with plastic wrap and re-chill in the refrigerator, it should become smoother. Refrigerate until ready to serve. Serve salmon mousse with sliced avocados, celery sticks, lettuce leaves, tomatoes, olives, slices of baguette, and/or crackers.
Nutrition Facts : Calories 235 kcal, Carbohydrate 6 g, Cholesterol 47 mg, Fiber 1 g, Protein 11 g, SaturatedFat 6 g, Sodium 233 mg, Sugar 4 g, Fat 18 g, ServingSize Serves 12 as an appetizer, UnsaturatedFat 0 g
SMOKED SALMON MOUSSE
This is a great way to serve a gourmet treat to your guests. Spread it on your favorite crackers, bread, veggies -- whatever you like. It's great inside savory tuile shells.
Provided by Rob
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes
Time 15m
Yield 16
Number Of Ingredients 7
Steps:
- Place smoked salmon in a blender or food processor, and blend until smooth. Mix in heavy cream, cream cheese, juice of half of a lemon, dried dill weed, salt and pepper. Blend to desired consistency. Transfer to a medium serving dish, and garnish with salmon roe.
Nutrition Facts : Calories 66.8 calories, Carbohydrate 0.8 g, Cholesterol 26.2 mg, Fat 6 g, Fiber 0.2 g, Protein 2.8 g, SaturatedFat 3.6 g, Sodium 99.5 mg
SUPER EASY SALMON MOUSSE - MARTHA STEWART
I saw Martha make this on the Today show and it looks super easy to make, and healthy too - if you opt for light sour cream. Cooking time is chilling time.
Provided by FLKeysJen
Categories Spreads
Time 2h15m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Place 3 tablespoons cold water in a small saucepan, and sprinkle with gelatin; let soften, 5 minutes. Gently heat over low, stirring, just until gelatin dissolves; set aside.
- In the bowl of a food processor, combine salmon, sour cream, and lemon juice. Puree until smooth; season with salt. With motor running, add slightly cooled gelatin mixture, and blend until combined.
- Pour into two 8-ounce ramekins or bowls. Without touching surface, cover container with plastic wrap, and refrigerate until firm but spreadable, about 2 hours or up to overnight.
- Garnish mousse with dill or capers, if desired, and serve with crackers or baguette slices.
Nutrition Facts : Calories 70.1, Fat 5.2, SaturatedFat 3, Cholesterol 18.2, Sodium 133.9, Carbohydrate 1.8, Sugar 0.1, Protein 4.1
LIGHT DILL SALMON MOUSSE
Ideal for parties served with crackers or baguettes. Can also be served as appetizer. Decorate with fresh dill and powder with paprika. Prepare at least 5 hours ahead of time, more convenient the day before entertaining. Quick and easy. You may substitute the salmon with any white fish.
Provided by dosbahr
Categories German
Time 25m
Yield 4 cups, 10 serving(s)
Number Of Ingredients 12
Steps:
- Steam fish in 1/3 cup water for 10 minutes,
- Remove salmon from pan and mince it. Reserve fish water.
- Dilute gelatine in 2-3 tbsp cold water and pour into hot fish water.
- Add lemon juice to the above.
- In a bowl, mix remaining ingredients.
- Add minced fish and gelatine mix.
- Taste. Add salt, Tabasco and/or lime juice if necessary.
- Pour into a covered jello Tupperware container and refrigerate.
Nutrition Facts : Calories 114.8, Fat 6.3, SaturatedFat 1.4, Cholesterol 31, Sodium 406.6, Carbohydrate 3.4, Fiber 0.1, Sugar 2.5, Protein 10.7
SALMON WITH LEMON AND DILL
This is a wonderful (and easy) recipe I got from my Aunt. The flavors of lemon and dill really complement the fish. I like to use wild Alaskan salmon for this recipe, but any salmon will work. I usually don't measure, so these are all estimates. Play with the ingredients to suit your own tastes!
Provided by Michelle Ramey
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Baked Salmon Recipes
Time 35m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
- Place salmon in the baking dish. Mix the butter and lemon juice in a small bowl, and drizzle over the salmon. Season with dill, garlic powder, sea salt, and pepper.
- Bake 25 minutes in the preheated oven, or until salmon is easily flaked with a fork.
Nutrition Facts : Calories 320.3 calories, Carbohydrate 2.4 g, Cholesterol 104.3 mg, Fat 22.1 g, Fiber 0.3 g, Protein 25.7 g, SaturatedFat 9.4 g, Sodium 196.6 mg, Sugar 0.5 g
SMOKED SALMON SOUFFLéS
These non-scary, freezer-friendly soufflés can be baked ahead, then reheated in the oven before serving
Provided by Sara Buenfeld
Categories Dinner, Starter
Time 1h
Number Of Ingredients 11
Steps:
- Put the butter, flour and milk in a pan and cook, stirring over the heat until thickened. Stir in the cheese, in small spoonfuls, and the dill; season to taste, then beat to incorporate.
- Heat oven to 200C/180C fan/gas 6. Butter 6 x 150ml soufflé dishes and line the base with baking paper. Stir the egg yolks into the sauce, add the chopped salmon and lemon. Whisk the egg whites until stiff, then carefully fold into the salmon mix. Spoon into the dishes and bake in a tin half-filled with cold water for 15 mins until risen and golden. Cool; don't worry if they sink.
- To freeze, cool completely, then overwrap the dishes with baking paper and foil. They will keep in the freezer for 6 weeks. Thaw for 5 hrs in the fridge.
- When ready to serve, very carefully turn the soufflés out of their dishes, peel off the lining paper and place on squares of baking paper. Top with the crème fraîche and bake for 10-15 mins at 200C/180C fan/gas 6 until the soufflés start to puff up. Quickly top each with a frill of salmon and a dill sprig. Serve on their own or with some dressed salad leaves.
Nutrition Facts : Calories 237 calories, Fat 19 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 3 grams sugar, Protein 11 grams protein, Sodium 1.17 milligram of sodium
SMOKED SALMON, DILL & LEMON PATé
Five minutes is all you need to whip up this creamy fish dish, great served as a dip or starter
Provided by Barney Desmazery
Categories Dinner, Starter
Time 5m
Yield Serves 4 as a starter, 8 as a dip
Number Of Ingredients 6
Steps:
- If you aren't using smoked salmon trimmings then chop the salmon into small pieces. Tip the soft cheese, crème fraîche (if using) and lemon juice into a food processor, season generously with black pepper and blitz to your liking. Add the smoked salmon and pulse a few times if you want the paté chunky or blitz some more if you want the paté smooth and pink.
- Stir the herbs into the paté and spoon into a large or four smaller bowls and serve with warm toast as a starter or with breadsticks as a dip.
Nutrition Facts : Calories 225 calories, Fat 18.9 grams fat, SaturatedFat 11.6 grams saturated fat, Carbohydrate 0.2 grams carbohydrates, Sugar 11.6 grams sugar, Fiber 0.2 grams fiber, Protein 13.6 grams protein, Sodium 2.2 milligram of sodium
SALMON MOUSSE
Make and share this Salmon Mousse recipe from Food.com.
Provided by Cheryl E
Categories Spreads
Time 2h30m
Yield 1 3-cup mold
Number Of Ingredients 12
Steps:
- Mix salmon, eggs, olives, celery, onion, dill, salt and pepper in bowl.
- Soften gelatin in cold water--SET OVER HOT WATER to completely dissolve.
- Stir gelatin, mayo and lemon juice.
- Combine with salmon mixture.
- Spoon into a 3-cup mold.
- Refrigerate until firm, approximately 2 hours.
- To unmold, set in warm water and turn upside-down onto plate.
- Serve with crackers.
Nutrition Facts : Calories 462.2, Fat 19.3, SaturatedFat 4.9, Cholesterol 473, Sodium 928.1, Carbohydrate 4.7, Fiber 1.2, Sugar 1.8, Protein 64.3
SALMON MOUSSE
A blender is best for transforming the cottage cheese to the silky texture necessary for this savory appetizer mousse. Serve with crackers. Cooking Light.
Provided by Barbell Bunny
Categories < 15 Mins
Time 15m
Yield 1/3 cups mousse, 12 serving(s)
Number Of Ingredients 14
Steps:
- Sprinkle gelatin over 2 tablespoons cold water in a small bowl. Let stand 5 minutes.
- Add 1/4 cup boiling water, stirring with a whisk until gelatin dissolves. Cool 15 minutes.
- Stir in onion and next 5 ingredients (through black pepper), stirring with a whisk.
- Chill 20 minutes, or until mixture thickens.
- Place cottage cheese in a blender; process until smooth.
- Add gelatin mixture and mayonnaise; process until well combined.
- Spoon cheese mixture into a large bowl.
- Fold in salmon and chopped dill.
- Coat a 4-cup load pan or metal mold with cooking spray; line with plastic wrap.
- Spoon salmon mixture into prepared pan.
- Cover with plastic wrap.
- Chill overnight or until set.
- Invert pan onto a platter; remove plastic wrap.
PATE IZ SHCHUKI -BAKED SALMON MOUSSE
When sliced, this light textured Russian mousse loaf reveals a pretty layer of pink salmon. For a special occasion, serve with red salmon caviar on top.
Provided by ksilvan
Categories Russian
Time 50m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees Fahrenheit.
- Line a 2 lb loaf pan with parchment paper and brush with oil.
- Cut the salmon into 2 inch strips.
- Place the stock and lemon juice in a pan and bring to boil, then turn off the heat.
- Add the salmon strips; cover and leave for 2 minutes. Remove with a slotted spoon.
- Cut white fish into cubes and process in a food processor or blender until smooth.
- Lightly whisk the egg whites with a fork.
- With the motor running, slowly pour in the egg whites, then the cream. Finally, add the grated lemon rind, dill and seasoning.
- Spoon half of the white fish mixture into the prepared pan.
- Arrange the poached salmon strips on top, then carefully spoon in the remaining white fish mixture.
- Cover the loaf pan with foil and put in a larger roasting pan.
- Add enough water into the roasting pan to come halfway up the sides of the loaf pan.
- Bake for 45 to 50 minutes or until firm.
- Leave on a wire rack to cool; chill for at least 3 hours.
- Turn out onto a serving plate and remove lining paper.
- Serve the mousse cut into slices to serve.
Nutrition Facts : Calories 364.9, Fat 25.4, SaturatedFat 14.4, Cholesterol 171.3, Sodium 266.6, Carbohydrate 2, Sugar 0.3, Protein 31.2
SALMON MOUSSE
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
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.
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- Either transfer the mousse to a bowl if you’re using it as a dip or put it into a pastry bag fitted with a star tip to pipe it onto cucumber rounds or crackers. (See notes)
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