Silver Palate Salmon Mousse Food

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.

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.

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.