Salmon Mousse Mold Food

SALMON MOUSSE

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.

AVOCADO AND SMOKED SALMON MOUSSE

Steps:

• Line a 4-cup round mold with plastic wrap. Lay about 1/3 of the salmon over the plastic wrap, overlapping each slice slightly and hanging the ends over the edge, to cover the mold. Chop the remaining salmon into 1/2-inch pieces and set aside. In the bowl of an electric mixer, combine the cream cheese and sour cream until creamy and well combined. Add the hot pepper sauce and salt and stir well. In a small saucepan, heat the lemon juice over very low heat. Pour into a 1/2-cup ramekin and sprinkle with the gelatin, stirring until the gelatin is dissolved. Remove from the heat and stir into the cream cheese mixture. Fold in the chopped smoked salmon and scallions. Spoon 1/3 of the mousse into the mold, top with a layer of avocado slices, then gently spread with 1/2 the salmon roe. Spread 1/3 of the mousse on top of the roe, and top with the remaining avocado slices and roe. Spread the remaining mousse over the top and fold the overhanging salmon strips over to completely enclose the mousse. Cover with the plastic wrap and chill until firm, about 3 hours. To unmold, place the mold in a bowl of warm water for 10 seconds. Unwrap the plastic from the bottom of the mold and invert the mold onto a serving plate. Gently shake to release the mold and unwrap completely. Serve with toasted croutons or crackers.

SMOKED SALMON AND AVOCADO TIER

Steps:

• Place a 3-inch ring mold on a plate. Layer 2 to 3 pieces of salmon in the mold. Sprinkle salt and pepper over salmon. Sprinkle a little Champagne vinaigrette over the salmon and top with croutons. Peel and slice the avocados into 1/4-inch cubes. Squeeze lemon juice over avocado to avoid discoloration; this will also compliment the flavors of the dish. Add a little wasabi to the avocados and gently toss. Place 3 to 4 slices of the avocado on top of the salmon. Repeat the layers 1 more time. Remove the ring mold and garnish the top with a small piece of chive. Repeat to make a total of 4 tiers.

SMOKED SALMON MOUSSE

Steps:

• Combine tomato juice and gelatin in small saucepan, let stand for 5 minutes.
• Heat and stir on low until gelatin is dissolved.
• Set aside.
• Process remaining 7 ingredients in food processor, scraping down sides as necessary, until smooth.
• Add gelatin mixture through chute.
• Mix Well.
• Pour into lightly greased plastic lined 2 1/2 cup mold or deep bowl.
• Cover with plastic wrap.
• Chill for several hours until firm.
• To serve, turn out and remove wrap.

AVOCADO AND SMOKED SALMON MOUSSE

Steps:

• Line a 4-cup round mold with plastic wrap.
• Lay about 1/3 of the salmon over the plastic wrap, overlapping each slice slightly and hanging the ends over the edge, to cover the mold.
• Chop the remaining salmon into 1/2-inch pieces and set aside.
• In the bowl of an electric mixer, combine the cream cheese and sour cream until creamy and well combined.
• Add the hot pepper sauce and salt and stir well. In a small saucepan, heat the lemon juice over very low heat.
• Pour into a 1/2-cup ramekin and sprinkle with the gelatin, stirring until the gelatin is dissolved.
• Remove from the heat and stir into the cream cheese mixture.
• Fold in the chopped smoked salmon and scallions.
• Spoon 1/3 of the mousse into the mold, top with a layer of avocado slices, then gently spread with 1/2 the salmon roe.
• Spread 1/3 of the mousse on top of the roe, and top with the remaining avocado slices and roe.
• Spread the remaining mousse over the top and fold the overhanging salmon strips over to completely enclose the mousse.
• Cover with the plastic wrap and chill until firm, about 3 hours.
• To unmold, place the mold in a bowl of warm water for 10 seconds.
• Unwrap the plastic from the bottom of the mold and invert the mold onto a serving plate.
• Gently shake to release the mold and unwrap completely.
• Serve with toasted croutons or crackers or seasoned party pitas, for dipping.

SUPER EASY SALMON MOUSSE - MARTHA STEWART

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.

SALMON MOUSSE WITH SALMON ROE AND CRUDITES

Steps:

• Line the bottom of an oiled 5-cup charlotte mold or soufflé dish with a round of wax paper, oil the paper, and press the coriander leaves face down onto the paper decoratively. in a small bowl combine the cold water and the lemon juice, sprinkle the gelatin over the mixture, and let it soften for 2 minutes. Add the boiling water and stir the mixture until the gelatin is dissolved. In a food processor blend together the smoked salmon, the canned salmon, the sour cream, and the Tabasco until the mixture is smooth, add the gelatin mixture, the scallion, and salt and pepper to taste, and blend the mixture until it is combined well. In a large bowl beat the heavy cream until it holds soft peaks, add it to the salmon mixture, and pulse the motor until the mousse is just combined. Pour the mousse into the prepared mold and chill it, covered, for at least 8 hours or overnight.
• Dip the mold into a large pan of hot water for 2 seconds and run a thin knife around the edge. Invert a platter over the mold and invert the mousse onto the platter. (If the coriander leaves stick to the wax paper, replace them on top of the mousse.) Spoon the salmon roe around the edges of the mousse, garnish the platter with the celery leaves, and serve the mousse with the crudités.

SILVER PALATE SALMON MOUSSE

Steps:

• Soften gelatin in cold water in large bowl.
• Stir in boiling water.
• Whisk mix until gelatin dissolves.
• Cool.
• Whisk mayonnaise, lemon juice, onion, Tabasco sauce, paprika, salt and dill.
• Stir to blend.
• Refrigerate until mixture begins to thicken slightly, about 20 minutes.
• Fold in salmon.
• In separate bowl whip cream to thicken then fold into salmon.
• Transfer mixture to 6 to 8 cup bowl or mold.
• Cover and chill 4 hours.
• Serve on toasts, black bread or crackers.
• Serves 12 portions.