Moms Salmon Mousse Food

SALMON MOUSSE

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.

MOM'S SALMON MOUSSE

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.

SALMON MOUSSE WITH CAPERS

Steps:

• Cook the potato in salted water; gently fry the salmon fillets in a pan.
• Take skin and bones off the salmon fillets; crumble them roughly.
• Peel the potato, crumble it roughly.
• In an processor, put the salmon, potato, cream, lemon juice, mustard, the 3 teaspoons of capers, salt and pepper.
• Mix the whole for at least 2 minutes. Taste the mixture and adjust seasoning.
• Pour in a mould and leave in the fridge for at least 3 hours. Ideally make it half a day before serving.
• Serve on a bed of lettuce, making "balls" of mousse with a spoon. Sprinkle a few capers on it (left spoonful).
• TRICK : you can replace salmon fillets by canned salmon which still will give you a very good entrée with the most simple recipe (just mix everything) -- .

SALMON MOUSSE

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.

SALMON MOUSSE

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, if desired, and serve with crackers or baguette slices.