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
SALMON MOUSSE ON DILL PIZZELLE
Carole Resnick of Cleveland, Ohio, writes: "I invented the following recipe for salmon mousse on dill pizzelle as an appetizer for a gathering. I hope that you enjoy it as much as my guests did."
Provided by Carole Resnick
Yield Makes 64 hors d'oeuvres
Number Of Ingredients 17
Steps:
- Sprinkle gelatin over water in a 1-quart heavy saucepan and let soften 1 minute. Cook mixture over low heat, stirring, until gelatin is dissolved. Add 1/4 cup sour cream and cook over low heat, whisking constantly to prevent clumping, 3 minutes. Transfer to a bowl and stir in salmon, horseradish, dill, salt, pepper, and remaining 1/2 cup sour cream. Chill, covered, until firm, about 1 hour.
- Whisk eggs in a bowl until frothy, then whisk in butter, flour, water, dill, salt, and pepper until smooth.
- Heat pizzella iron until hot, then brush with melted butter. Spoon 1 tablespoon batter in center of each grid and cook until underside is golden, 2 to 4 minutes. Transfer each pizzella to a cutting board and quarter while hot. Transfer to a rack to cool completely. Make more pizzelle in same manner.
- Top each pizzella quarter with 1/2 teaspoon salmon mousse.
- *Available at Sweet Celebrations (800-328-6722).
SMOKED SALMON, CUCUMBER, AND DILL MOUSSE
Categories Onion Appetizer Cocktail Party Lemon Salmon Cucumber Chill Sour Cream Dill Gourmet Sugar Conscious Kidney Friendly Peanut Free Tree Nut Free Soy Free
Yield Serves 30 as an hors d'oeuvre
Number Of Ingredients 11
Steps:
- Lightly oil an 8-by-2 inch round cake pan and line with plastic wrap.
- Spread 1 1/4 cups salmon evenly in cake pan. In a bowl stir together remaining salmon, cucumber, dill, onion, sour cream, lemon juice, and zest until combined well.
- Put cold water in a small heatproof cup and sprinkle gelatin over it. Set cup in a saucepan and add enough water to pan to reach halfway up side of cup. Heat gelatin mixture over low heat until gelatin is dissolved and stir into salmon mixture. Season mixture with salt and pepper and spoon over salmon in cake pan. Chill mousse, covered with plastic wrap, at least 6 hours and up to 3 days.
- To unmold mousse, invert mousse onto plate. Loft off cake pan and peel off plastic wrap.
- Garnish mousse with cucumber ribbons and serve with toasts.
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
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
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.
SALMON MOUSSE WITH SALMON ROE AND CRUDITES
Categories Fish Cocktail Party Kid-Friendly Summer Gourmet Small Plates
Yield Serves 12 to 14 as an hors d'oeuvre
Number Of Ingredients 13
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.
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